Beef Stock





5 lb meat, with bones and fat. I find that short ribs [beef, veal, or

pork], and wings and backs of fowl make great stock meat. 4 cloves

garlic, split 2 lg onions, chopped 6 stalks celery, chopped 2 carrots,

sliced 3/4 c butter 4 bay leaves 1 t each marjoram, basil, oregano,

savory, thyme



Place meat in a large, flat baking dish, and roast at 450 degrees for

one hour. Remove from oven, and place all the meat, plus any rendered

fat, and the garlic and herbs in the stock pot. Fill the pan with hot

water, and return to the oven to deglaze. Pour the water into the

stock pot. Melt 1/4 c butter, and saute the onions until dark golden

brown; put in the stock pot. Melt 1/4 c butter, saute the celery

until it begins to brown, put in the stock pot. Melt the remaining

1/4 c butter, saute the carrots until they begin to brown, put in the

stock pot. Fill the stock pot with water. Cover, and simmer for 6-8

hours. Strain out the large debris in a colander, return liquid to

the pot, and cook, uncovered, on low heat until reduced to ~1 gallon

of volume. Remove from the heat, and chill overnight. Skim off all

fat, strain through cheesecloth, and return to low heat. Cook until

reduced to 1 quart. Pour into ice cube trays, freeze, then store the

cubes in an airtight freezer container. One cube will reconstitute to

2 c of very rich stock.



For 'I don't want to cook tonight soup', add 1/4 c acini de pepe [or

quick-cooking rice] to 2 c boiling water, simmer for 10 min, add 1 c

mixed frozen vegetables, and 1 stock cube, bring to a boil, and serve.



For perfect gravy, melt 2 T butter, add 2 T flour, and make a roux.

Remove from heat, mix in 2 c water or milk, 1 stock cube, bring to a

boil, and serve.