MAKES: 2 quarts (~2L)
- 2 lbs (900g) beef trimmings (bones, fat)
- 3 quarts (2.8L) water
- 1 carrot, scrubbed, trimmed, and thinly sliced
- 1 celery ribs, trimmed and sliced
- 1 medium onion, peeled and thinly sliced
- 1 tbsp (15g) whole black peppercorns
- 3 sprigs fresh parsley
- 1 tsp (5g) dried thyme
- 2 garlic cloves, peeled
- 2 bay leaves
1. Place water and beef trimmings in a large stockpot together and bring to a boil over high heat.
2. Reduce heat to low and skim off foam that rises during the first 10-15 minutes of simmering. Simmer stock, uncovered, for one hour.
3. Add carrot, onion, celery, peppercorns, parsley, thyme, garlic, and bay leaves. Simmer for another three hours.
4. Strain stock through a fine-meshed sieve, pushing with the back of a spoon to extract as much liquid as possible. Discard solids and refrigerate for 30 minutes to an hour.
5. Discard fat from surface of the stock. It can now be refrigerated for up to three days before use, or frozen for up to six months before use.