- 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
- Place the bones & calves foot in a very large pot with vinegar and cover with water. Let stand for 1 hour.
- Meanwhile, place the meaty bones in a roasting pan and brown at 350°F in the oven.
- 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.
- Remove any scum that rises to the top.
- After you removed scum reduce heat and add the thyme and crushed peppercorns.
- Simmer for 12-72 hours. Just before finishing, add the parsley and simmer another 10 minutes.
- Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl.
- Let cool int he refrigerator and remove the congealed fat that rises to the top.
- Transfer to smaller containers and to the freezer for long-term storage.
