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Title: Homemade Beef Stock
Categories: Beef Vegetables, Herbs
Servings: 6 quarts

10 lb meaty beef bones; shanks or
- ribs, or a combination
5 lg shallots; halved
4 garlic cloves; halved
4 c rough chopped carrots
1 lg celeriac; chopped in large
- pieces
3 TB tomato paste
1 TB olive oil
5 qt cool non-chlorinated water
12 black peppercorns
3 dried bay leaves
12 parsley stems

Set the oven @ 425ºF/218ºC.

Line a baking sheet with parchment.

Put the bones, shallots, garlic, carrots, and celeriac
on the baking sheet.

Combine the tomato paste and oil in a small bowl, then
rub all over the bones and vegetables. Spread the bones
and vegetables out and roast until well browned, about
40 minutes; rotate the pan halfway through.

Transfer the roasted bones, vegetables, and any juices
to a large stockpot. Add 1/4 cup of the water to the
baking sheet to loosen any tasty bits and scrape this
fond into the stockpot.

Add the peppercorns, bay leaves, and stems to the pot,
add the remaining water, and bring to a boil.

Reduce the heat, skim any foam, cover, and simmer gently
for 6 hours.

Strain the stock through a colander into large bowls or
jars. Refrigerate overnight.

Scrape the solidified fat from the stock and discard.
Strain the stock through a fine sieve into the stockpot
and bring to a boil.

Ladle into the clean jars. Wipe the jar rims clean with
white vinegar. Place the lids and rings on the jars and
finger-tighten the rings.

Process at 10 pounds of pressure: pint jars for 20
minutes, quart jars for 25 minutes. If you have a mixed
batch, process for the full 25 minutes. Let the pressure
fall and the canner cool before removing the jars.

Let the jars cool completely, then test the seal.

The stock is shelf stable for 1 year.

By Cathy Barrow

Makes: 6 quarts

RECIPE FROM: https://www.motherearthnews.com

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