The Perfect Beef Or Veal Stock

to Prep & to Cook

Yields 2 (10 servings × 1)

What makes beef stock so rich and delicious is the bone marrow. Roasting the bones first will help break down the marrow while removing some of the fat.


3 gallons cold water

12 sprigs fresh rosemary

12 sprigs fresh thyme

12 sprigs fresh parsley

8 to 10 whole peppercorns

3 bay leaves

3 garlic cloves

1/2 cup warm water

2 medium onions, quartered

3 medium carrots cut into chunks

3 celery ribs, cut into chunks

4 pounds large beef or veal soup bones (beef shanks or short ribs)


Recipe by Sue