Salt-free beef stock

6 servings

Ingredients

Quantity Ingredient
1½ pounds Meaty veal bones
1½ pounds Veal ribs
1 pounds Beef spare ribs
2 mediums Onions
½ cup Vinegar
1 Fat leek, cleaned and split in half
2 Carrots, cleaned and cut in half
1 Parsnip, cleaned and split in half
1 Or 2 small turnips, cleaned and split in half
2 Bay leaves
Dried thyme
5 Or 6 fresh parsley sprigs
12 Black peppercorns
4 quarts Water

Directions

Preheat the oven to 400F. Place the meat bones in a roasting pan.

Rub the loose skins from the onions but do not peel them. Cut the onions in half and add them to the pan. Roast the bones and onions for about 45 minutes or until the meats are browned and starting to crisp on the edges.

Transfer the roasted meats and onions to a 6-quart stock pot. Add the vinegar to the roasting pan and place it over high heat. Quickly stir up the brown bits from the bottom of the pan. Pour the vinegar into the stock pot.

Add the leek, carrots, parsnip and turnip to the stockpot, along with the bay leaves, a pinch of thyme, the parsley, peppercorns and water.

Place over medium heat and slowly bring to a boil. As soon as the mixture begins to boil, reduce the heat to the lowest setting.

Partially cover the pot and barely simmer the stock for 4 to 5 hours.

Add a little boiling water from time to time, if necessary.

When the stock is done, remove the bones and vegetables. Strain the stock through a fine-mesh sive or acolander and set aside to cool to room temperature. Place the cooled stock in the refrigerator in the refrigetrator, uncovered, to allow the fat to rise and coagulate.

Use a slotted spoon to remove the fat.

The de-fatted stock can be frozen until needed. Or it can be boiled over high heat until reduced by half or more to a syrup-like consistency. The concentrated stock can also be frozen.

[Making Healthful Broth; Nancy Harmon Jenkins] [The New York Times; August 6, 1986]

Posted by Fred Peters.

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