Martha Stewart Living, February/March
Yield Makes 10 to 12 cups
- 5 pounds beef with bones and marrow
- 2 carrots, roughly chopped
- 1 stalk celery, roughly chopped
- 1 parsnip, roughly chopped
- 1 dried bay leaf
- 1 onion, unpeeled and halved lengthwise
- Coarse salt and freshly ground pepper
- Place meat and bones in a large stock pot. Add enough cold water to cover. Bring to a boil, then reduce to a very gentle simmer. Cook, skimming occasionally, until no more foam rises to the surface, about 1 hour. Add water if at any time the surface level drops below the bones. Remove any accumulated fat from the surface.
- Add carrots, celery, parsnip, and bay leaf. Place onion halves directly on the trivet of a gas-stove burner over high heat or on a grill. Turn the onion with tongs as the onion becomes golden brown. If you do not have a gas stove, place the onion on a baking pan, and broil in the oven, turning as each side becomes golden brown. Add onion to stockpot. Continue to simmer until the meat is tender, about 2 hours.
- Prepare an ice-water bath. Strain the stock through a fine sieve, or a cheesecloth-lined strainer, into a large bowl. Discard the solids. Transfer the bowl to the ice-water bath, and let the stock cool to room temperature.
- Transfer the stock to an airtight container. Refrigerate for at least 8 hours, and up to overnight so the fat collects on the top and can be removed.
The stock may be frozen up to 4 months.
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