Meat Stock #645 1/03

Categories:
soups-stews

2 lb beef bones or neck ribs
1 medium onion; quartered
1 medium carrot; roughly chopped
1 medium celery stalk; roughly chopped
1 medium tomato; roughly chopped
2 1/2 qt water
1 teaspoon parsley
1/2 teaspoon thyme
1 teaspoon bay leaf
5 black peppercorns; lightly crushed

Preheat oven to 450°F . Put bones or ribs in a roasting pan and roast, turning every ten minutes for 30 minutes. Add the onions, celery, carrot, and tomato and baste with the fat in the pan. Roast for 20 to 30 minutes longer until the bones are very brown. Stir and baste every ten minutes. Transfer bones and veggies to a stockpot. Spoon off the fat from the roating pan. Add a little of the water to the pan and bring to a boil on the stovetop, stirring well to scrape up any of the brown bits. Pour this liquid into the stockpot. Add remaining water to the pot. Bring just to a boil. Skim foam from the surface. Add the parsley, thyme, bay leaf, and peppercorns. Lower the heat, partly cover the pot and simmer the stock for 4 to 6 hours. The bones and vegetables should always be covered with liquid, so top with a little water if necessary. Strain the stock. Cool it and refrigerate over night. Skim the fat from the surface and use it or freeze it. If you used the ribs instead of bones, Serve these up with the cooked veggies and a baked potato for an excellent meal.

Yield: 1 quart