*  Exported from  MasterCook  *

                        Beef Stock - Master Chefs

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Information                      Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Oil -- vegetable
   6      pounds        Bones, beef -- meaty
   2      medium        Onions, trimmed -- quartered
                        don't peel
   2      large         Carrots, peeled -- trimmed
                        coarsely chopped
   2                    Celery, stalks, trimmed -- - coarsely chopped
   1                    Leek, trimmed -- halved
                        lengthwise -- coarsely
                        chopped -- (white and
                        green parts)
   4                    Garlic, cloves -- unpeeled
   1      bn            Parsley -- stems
   2      cups          Water -- plus more as needed
   2      medium        Tomatoes, fresh or canned -- - cored, coarsely ch
     1/2  teaspoon      Thyme, dried -- or
   3                    Thyme -- sprigs
   2                    Bay leaf
   2                    Cloves
     3/4  teaspoon      Salt -- coarse
   8                    Peppercorns

Preheat oven to 450 F.

 Put the oil in a roasting pan and heat briefly in the oven.

 Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.

 Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat 
with fat.  Roast 30 minutes longer.


 Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot.  Drain off as much of the fat as possible.

 Place the roasting pan over medium-high heat (use 2 burners if necessary), 
and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water.

 Transfer the liquid to the stock pot and add enough cold water to cover.  
Bring slowly to a boil, skimming off all of the froth that forms.

 Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt.
Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients.
 Skim whenever necessary.

 Add peppercorns for the last 15 minutes of the simmering.

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