Beef, Pork, Lamb, or Veal Stock

Name: Beef, Pork, Lamb, or Veal Stock
Total time: PT-496089H16M2S
Ingredients: 3 to 4 pounds meaty beef, pork, lamb, or veal bones, like shank, shin, tail, or short ribs; 2 onions, chopped (don’t bother to peel); 2 carrots, chopped; 2 celery stalks, chopped; 1 bay leaf; At least 10 sprigs fresh parsley (optional); 1 teaspoon salt, plus more to taste; 3 whole cloves; 10 peppercorns

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Makes about 14 cups 1x

Time at least 3 hours, largely unattended

Units Scale

Ingredients

3 to 4 pounds meaty beef, pork, lamb, or veal bones, like shank, shin, tail, or short ribs
2 onions, chopped (don’t bother to peel)
2 carrots, chopped
2 celery stalks, chopped
1 bay leaf
At least 10 sprigs fresh parsley (optional)
1 teaspoon salt, plus more to taste
3 whole cloves
10 peppercorns

Instructions

Rinse the bones well under cold running water, then put them in a large stockpot. Add the onions, carrots, celery, bay leaf, parsley if you’re using it, cloves and peppercorns. Add about 16 cups water, enough to cover by a couple of inches.
Bring just to a boil, then partially cover and adjust the heat so the mixture just barely bubbles. Cook, skimming oﬀ any foam that accumulates at the top, until the meat falls from the bones and the bones separate from one another, 2 to 3 hours.
Cool slightly, then strain, pressing on the solids to extract as much liquid as possible. Skim oﬀ any fat and use the stock immediately. Or let cool, refrigerate, skim oﬀ any hardened fat from the surface, and use within 4 or 5 days or freeze for up to 3 months.

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