Au Jus (Brown Stock)

4 1/2 pounds beef bones
2 large onions, cut into large pieces
1 leeks, washed and diced into large pieces
2 large carrots, cut into large pieces
2 celery stalks, cut into large pieces
1/2 whole head of garlic cloves, cut in half
1/2 teaspoon whole black peppercorns
Kosher salt

Bouquet Garni
2 1/2 sprigs parsley
1 bay leaves
2 1/2 sprigs fresh thyme or 1/4 teaspoon dried thyme
Cheese Cloth

Place 2 1/2 sprigs parsley
1 bay leaves
2 1/2 sprigs fresh thyme or 1/4 teaspoon dried thyme in the cheese cloth.

Tie with kitchen string. Preheat oven to 450 degrees F. Place the bones in a
shallow roasting pan and brown for 45 minutes, turning frequently. Reduce
the temperature to 375 degrees F. Add the cut pieces of onion, leeks,
carrots and celery stalks to the pan. Roast for 30 minutes more, stirring
every 15 minutes. Watch closely that the mixture browns well and does not
burn. Remove from the oven and place the browned bones and vegetables in a
large stockpot. Discard the excess fat from the roasting pan, add a small
amount of cold water and place on a burner over very high heat to deglaze
the pan, using a spatula to scrape all the particles loose. Add this to the
stockpot. Add the garlic, peppercorns, salt and bouquet garni to the
stockpot. Pour COLD water over the entire contents, completely covering
everything. Bring to a boil then reduce heat to a simmer for approximately
24 hours. Stir the bottom of the pot occasionally as well as removing any
scum from the surface. Make sure nothing sticks and the bones are covered at
all times. You may have to add small amounts of COLD water. Remove the
stockpot from the stove and place in a small amount of cold water in the
sink to cool it as quickly as possible. Strain the stock and refrigerate.
The stock can be put into individual measured containers, covered and frozen
until ready to use.

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