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Good Beef Stock

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Serves | Prep Time | Cook Time

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Ingredients You'll Need

3 pounds beef bones with marrow (without meat)
4 quarts water
3 large carrots, unpeeled and scrubbed
5 celery stalks plus leaves
3 medium onions, unpeeled (leave on outer skin)


1. Preheat oven to 375 degrees.

2. Put bones in a large baking pan and bake for 2 hours, stirring occasionally.

3. Cut vegetables into chunks (washed only). Remove 90% of fat from pan then add unpeeled scrubbed

vegetables and bake for 15 to 20 minutes, stirring once. Remove from oven and add 1 cup of water to pan;

scrape loose the bits and pieces.

4. Put 4 quarts of water in a large pot; add scrapings from pan, bones, and vegetables. Bring to a boil,

reduce heat, cover partially, and simmer 4 to 6 hours.

5. Using a colander inserted over a very large bowl, pour in pot contents; remove bones. Over the bowl,

squeeze out all juice from vegetables; discard vegetables. Add salt to taste (not much), cool, refrigerate,

and then skim fat off next day if desired.

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