Name: Beef Stock
Yield: Makes about 7 cups
Ingredients: 4 tablespoons olive or vegetable oil; 4 pounds meaty beef bones, such as ribs, shin, neck, or tail; 16 cups cold water; 1 onion, peeled and quartered; 1 carrot, peeled; 1 rib celery; 2 large cloves garlic, crushed; 2 sprigs fresh thyme; 1 bay leaf; 1/2 teaspoon salt

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Beef, veal, and pork bones are hard to come by, so ask your butcher to save any he removes for you. Take them home and freeze them for later use in stock. These days, the scarcest of beef products has to be the bones! In the old days, the butcher had plenty of bones to spare, but today's precut meat means fewer bones at the retail level.

Recipe notes

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