- About 4 pounds of beef bones; marrow for flavor, meaty ribs and neck bones for color and flavor, knuckles for gelatin
- 4 or more quarts cold filtered water
- 1/2 cup Vinegar
- 3 Onions
- 3 Carrots
- 3 pieces of Celery
- Several sprigs of fresh thyme
- 1 bunch parsley
Good beef stock is made up of many kinds of bones; knuckles and feet will give you more gelatin to the broth, marrow bones give flavor & meaty rib and neck bones add color and flavor. Roast bones in a 450 degree oven for about 30 minutes turning occasionally. When well browned, place bones into cold water and add vinegar. Let it sit for 30 minutes to an hour, the vinegar draws minerals out such as calcium, magnesium and potassium into the broth making this a nutrient dense food.
Bring to a boil. A large amount of scum will come to the top, remove with a spoon and discard. Reduce heat and add thyme.
Simmer stock for 12-72 hours. Add parsley about 10 minutes before it’s done. Remove bones with tongs or a slotted spoon. Strain into a large bowl and let cool in the refrigerator. Remove congealed fat that has risen to the top and transfer to smaller containers to store in the refrigerator or freezer for cooking.