INGREDIENTS:
| 3 pounds shanks and shin bones, cut in pieces 1 bay leaf 8 black peppercorns | 1 onion, sliced 1 small carrot, sliced 1 tsp. thyme 3 quarts water |
DIRECTION:
- Transfer beef bones to a stock pot, put other ingredients in pot with 3 quarts water and bring to boil, uncovered.
- Skim off the foam that rises to the top. Reduce heat, cover the pot and simmer 2-1/2 to 3 hours until stock reduced by half. When making stock, salt lightly because the reduction will intensify the salt flavor.
- Strain and pour into containers and refrigerate or freeze.
- Discard solid fat layer on top before using.
Preparation and cooking time: 3 hours
Makes: about 2 quarts
