Beef Stock
By: Anonymous
Published: Thursday, December 17, 2009 - 1:36am

Ingredients




4 pounds beef and veal shanks or all 1/4 teaspoon thyme leaves
12 cups water
2 carrots, cut into chunks
2 med. onions, quartered
2 stalks celery, cut into pieces include leaves, if any
1 bay leaf
2 whole cloves garlic
2 whole cloves
6 whole black peppercorns

Preparation

1 Follow directions for Beef Stock, but instead of using only beef or veal shanks, use any combination of the following: lamb necks, ham hocks, and veal, beef, pork or lamb shanks. 2 Bring to a boil over high heat; reduce heat, cover, and simmer until meat falls from bones, about 2 1/2 hours. Let cool. 3 Pour stock through a wire strainer and discard meat, bones, vegetables, and seasonings. Cover and refrigerate for up to 4 days, lift off and discard fat before using or freezing. To freeze, transfer stock to freezer containers, leaving about an inch for expansion at top. Cover and freeze for up to 6 months. Makes about 12 cups.