Adapted from “The Joy of Cooking.” Makes about 10 cups.
Ingredients
5 pounds beef bones, preferably knuckle bones (ask your butcher)
2 medium onions, quartered
2 carrots, peeled and thickly sliced
2 celery stalks, cut into 2-inch pieces
16 cups cold water
1 leek, split lengthwise, cleaned and cut into 2-inch pieces
1 bouquet garni (see below)
Directions
Preheat oven to 425 degrees. Lightly oil a roasting pan. Place bones in pan and roast for 15 minutes. Add onions, carrots and celery stalks. Roast, stirring occasionally, until the bones are well-browned, about 40 minutes. Transfer the meat and vegetables to a stockpot.
Carefully pour off any excess grease without discarding the cooking juices. Add 2 cups of water to hot roasting pan. Scrape up any brown bits, then add the liquid to the stock pot along with the rest of the cold water.
Bring to a boil over medium heat, skim off the impurities, reduce the heat and simmer gently. Skim often until impurities no longer appear, about 30 minutes. Add leek and bouquet garni (see below).
Simmer, uncovered, for 4 hours, skimming as necessary and adding water as needed to cover. Strain.
BOUQUET GARNI: Wrap in a 4-by-4-inch piece of cheesecloth: small bunch parsley or parsley stems, 8 sprigs fresh thyme or 1 teaspoon dried, and 2 or 3 celery leaves. Tie cheesecloth securely with a piece of cotton twine, or omit the cheesecloth and simply tie the herbs together at their stems.
