• 4 lbs beef bones, marrow & knuckle included
  • 1 calves foot, cut into pieces (optional)
  • 3 lbs meaty rib or neck bones
  • 4 or more quarts cold filtered water
  • 1/2 cup vinegar
  • 3 onions, coarsely chopped
  • 3 carrots, coarsely chopped
  • 3 celery sticks, coarsely chopped
  • several sprigs of fresh thyme, tied together
  • 1 tsp dried green peppercorns, crushed
  • 1 bunch parsley
  1. Place the bones & calves foot in a very large pot with vinegar and cover with water. Let stand for 1 hour.
  2. Meanwhile, place the meaty bones in a roasting pan and brown at 350°F in the oven.
  3. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up the coagulated juices. Add this liquid to the pot. Add additional liquid to cover the bones, but the liquid should come no higher than within 1 inch of the rim of the pot, as the volume expands.
  4. Remove any scum that rises to the top.
  5. After you removed scum reduce heat and add the thyme and crushed peppercorns.
  6. Simmer for 12-72 hours. Just before finishing, add the parsley and simmer another 10 minutes.
  7. Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl.
  8. Let cool int he refrigerator and remove the congealed fat that rises to the top.
  9. Transfer to smaller containers and to the freezer for long-term storage.