Beef Stock

Yield: 4 cups/1 quart 

2 lb beef bone

1 med onion, halved 

2 lg garlic cloves, smashed

mushroom leftovers from freezer or dried mushrooms 

1/8 tsp peppercorns

1/4 tsp salt

Place beef bones in a stock pot, cover with water, bring to almost a boil then simmer aggressively for 20 minutes, straining off scum as it forms.

Heat oven to 450. Place bones on sheet pan and roast for 30 minutes. Add onions, garlic, and mushrooms and roast an additional 25 minutes.

Place peppercorns in stock pot along with the roasted bones and vegetables. Cover bones with 2-3 inches of cold water. Bring to a simmer. Simmer gently for 18 hours, partially covered by lid (overnight you can put it into a 225 degree oven, also partially covered by lid). Strain off any scum. Add water as needed.

Strain the stock using a colander and cheesecloth. Add salt to taste. 

Place finished stock in an ice water bath to cool.