Beef Stock

After looking at the sodium level of stocks at the store, I decided to make my own.

Time: at least 3 hours, largely unattended.

3 to 4 lbs meaty beef bones, such as shank or short rids (I use short ribs)
1 cup chopped onion (don't bother to peal it)
1 cup chopped carrot
1 cup chopped celery
2 parsnips, peeled and chopped
2 springs fresh thyme, or 1/4 tsp dried thyme
1 bay leaf
at least 10 springs of fresh parsley
1 tsp kosher sea salt (more if necessary)
3 to 4 garlic cloves
10 peppercorns
about 16 cups of water.


Optional step 1 - roast the meat first for a dark stock

1. Combine everything into a stock pot.

2. bring to just about a boil, then partially cover and adjust heat so the mixture sends up a few bubbles at a time.  Cook until the meat falls off the bones - about 2 - 3 hours.

3. strain, pressing on the veggies and meat to extract as much juice as possible.  Taste and add more salt if necessary (i didn't find it necessary)

4. freeze or refrigerate.   Then skim fat from the top.  Can stay in the fridge for 4 to 5 days (longer if boiled every 3 days).

I divided mine in to 4 cup portions and froze them.