|
1. Add beef bones to baking sheet. Bake at 450 F., 30 minutes, or until nicely browned
2. Transfer beef bones to stockpot, along with pan drippings.
3. Add cold water to stockpot.
4. Add onion, carrot, celery, bay leaf, garlic cloves, whole cloves, dried parsley, dried thyme, butter, and peppercorns to stockpot.
5. Bring to a gentle boil, reduce heat to low.
6. Cover and simmer 2 hours.
7. Strain broth through strainer into large bowl or saucepan.
8. Remove beef and discard or keep for other purposes.
9. Chill broth in refrigerator. Remove fat that congeals on top of stock surface.
10. Freeze unused stock.
|
