Beef Stock

A rich and meaty stock, good for many soups

Ingredients (12 quarts)

• ~20 lbs meaty beef bones (legs, knuckles, oxtail...)
• 4 lg onions, halved, skins left on
• 1 bunch celery, chopped (leaves and all)
• 8 lg carrots, scrubbed and chopped
• 4 sprigs fresh rosemary
• 1 bunch parsley
• 1 head garlic, whole cloves unpeeled
• 2 Tbs peppercorns
• 2 tsp salt
• 3 or 4 lg bay leaves

Directions

1. Heat oven to 425° F.
2. Rinse bones and place in roasting pan.
3. Roast uncovered until bones are brown, about 25-45 minutes, turning over halfway through.
4. Remove from oven and place in large stockpot. Deglaze the frond and add to pot.
5. Add everything else to the stockpot. Cover with water by a couple of inches.
6. Bring the pot to a boil. Reduce heat and simmer for hours, at least 6 and up to 24 hours.
7. Strain it all through a sieve and/or cheesecloth. Set in cold space overnight.
8. Remove any fat that has floated to the top. Bring the rest to a boil again.
9. Pour into quart jars with 1" headspace.
10. Pressure can at 11 pounds for 25 minutes.