HVRBeef Stock
Try this on a weekend when you know you will be home. Start it on Saturday morning and by Sunday morning you will have your very own homemade stock; something of great value to all chefs.
You will need approximately 1/2 bag if HVR soup bones.
Rinse thawed bones in cold water and place on top of the following vegetables in a large roaster. Check out your fridge and any vegetable that are looking a bit ragged can be added to the roaster.
1 large onion cut into wedges
3 carrots sliced
2 stocks celery
1 large tomato halved
6 cloves garlic crushed
1 bay leaf
4 stems of parsley
Place in preheated 425F oven. After 1 hour turn bones and continue roasting another 1/2 hour.
Using tongs, transfer bones and vegetables to a large stockpot. Discard any fat. Add 2 cups of water to the roaster and deglaze making sure you scrape all the brown bits from the bottom. Put this into the stockpot as well.
Pour at least 10 cups COLD water over bones till covered. Slowly bring to a boil then reduce heat to simmer. Skim off any scum. Add 1/4 tsp. black peppercorns and simmer uncovered 5 hours, skimming occasionally.
Strain inot another pot through a large sieve ( I use a pasta pot sieve.) Discard sieve contents and cool stock by placing pot in icewater and then into the fridge. Taste. If it needs salt you can add about 1 tsp.
The next morning remove the layer of fat and THERE IT IS! Your very own homemade beef stock.
