Beef Stock
Ingredients:
4
lb
Shin bones
1/2
ts
Thyme, dried
1
c
Onions, sliced
4
Whole peppercorns, black
1
c
Carrots, sliced
2
Sprigs parsley, fresh
1
c
Celery, sliced
1
Bay leaf
Method:
Put the bones in a large kettle and cover them with cold water.
Bring t a boil for 2 minutes and drain.
Return the bones to the kettle and add 3 quarts of water, the onions, carrots, celery, bay leaf, thyme, peppercorns and parsley.
Bring to a boil and simmer for 4 hours, skimming the fat and foam from the surface.
Strain the stock and discard the solids.
Leftover stock can be frozen.