Gluten-Free

Active30 Min

Total5¾ hrs

Beef Stock

This stock uses both beef and veal bones. The veal bones make it particularly rich and gelatinous. If you don’t have them, substitute an equal amount of beef bones. The step of roasting the bones, which imparts fuller flavor, may be omitted if time is short.

Equipment: large roasting pan, stockpot

• 3 pounds assorted beef bones (shin, shank, short ribs or marrow bones)
• 4 pounds veal bones
• 20 cups cold water
• 2 large onions, left whole
• 6 whole cloves
• 5 carrots, left whole
• 2 stalks celery, left whole
• 1 leek, white part only, rinsed thoroughly (see Tip)
• 1 large head garlic, unpeeled
• 5 sprigs fresh parsley
• 3 sprigs fresh thyme or ½ teaspoon dried
• 1 bay leaf

1. Preheat oven to 375°F. Place beef and veal bones in a large roasting pan. Roast until golden, 40 minutes.

2. Place the roasted bones in a large stockpot with water. Bring to a boil, skim foam and reduce heat to low. Stud each onion with 3 cloves. Add the onions, carrots, celery, leek, garlic, parsley, thyme and bay leaf to the pot. Simmer, uncovered, for 5 hours.

3. Strain through a fine sieve. Skim fat, if using immediately, or refrigerate overnight and remove solidified fat.

►► MAKE AHEAD: Refrigerate for up to 1 week or freeze for up to 3 months.

Makes: about 12 cups

Analysis note: After straining, stock has negligible calories, nutrients and sodium.

Marrow bones may make your stock a little cloudy, but the unctuous flavor is worth it.