Recipe: Beef Stock and a Meal

BEEF STOCK AND A MEAL

2 pounds veal bones
2 pounds beef bones
2 large yellow onions, studded with cloves
4 stalks celery, with leaves, divided use
Sprig of parsley
2 tablespoons whole peppercorns
4 bay leaves sprig of thyme
1 bulb of garlic
1 (3-pound) top round roast

Preheat oven to 400 degrees F.

Distribute bones and onions evenly in roasting pan.

Place in 400 degree F oven for about 30 minutes. Stir occasionally until browned.

While bones are browning, make bouquet garni as follows: cut 1 celery stalk in half, fill celery with parsley, peppercorns, bay leaves and thyme; wrap with cheese cloth and tie together.

Place browned bones, onions, bouquet garni, remaining celery and garlic in stock pot. Place roast on top. Cover with cold water. Bring to a simmer (on stovetop) and skim foam from top every 10 minutes until it stops appearing. Simmer for approximately 2 hours or until roast is done and registers 150 degrees F on a meat thermometer.

Remove roast and serve immediately or save for later use.

Remove stock pot from heat and strain stock through double layer of cheese cloth into a bowl; discard bones and extra vegetables. Refrigerate stock overnight. Skim congealed fat off top. Return stock to large saucepan over medium heat; bring to barest simmer. Let cook until stock is reduced by 2/3. Pour stock into ice cube trays or freezer containers and freeze for later use.

Source: Winners: Winning Recipes From the Junior League of Indianapolis, 5th Edition