Preheat oven to 450°F / 230°C / Gas Mark 8
To keep your stock clear, remember to simmer rather than boil, and frequently skim away any foam that rises to the top during cooking.
- Cut the whole head of garlic in half, lengthwise.
- Roughly chop the onions, carrots, celery and parsley. No need to peel anything, the vegetables will be discarded in the end.
Place the bones in a roasting pan. Roast in a preheat 450°F oven for 45 minutes or until they are well browned, stirring occasionally.
Add onions, garlic, carrots, and celery to roasting pan. Return to oven and roast for an additional hour.
Remove roasting pan from oven, and transfer bones and vegetables to large stockpot; discard any fat.
While the roasting pan is still hot, add the red wine and scrape the bottom to deglaze the pan. Pour this into the stock pot. It's flavor goodness.
Add the thyme, peppercorns, bay leaves and cloves to the stock pot. Add enough cold water to cover by 2 inches.
Bring to a rolling boil, then reduce the heat to medium and simmer for 7 to 8 hours. Skim the top frequently to remove the foam.
Place a fine sieve over a large bowl or pot. Drain the contents of the stock pot, reserving all of the liquid. Discard the vegetables and spices, they have served their purpose.
Cool the stock in the refrigerator overnight. Remove the layer of fat from bowl or pot.
This beef stock can be stored in refrigerator for 3 days.
If frozen, it will keep for up to 3 months.
Keldon C. | January 25th, 2022