roast-beef-stock-51205130.json

{
    "directions": [
        "Preheat oven to 450\u00b0F. Roast 5 pounds veal or beef marrow bones (have your butcher saw them into pieces) in a roasting pan, turning occasionally, until browned, 25\u201330 minutes. Cut 4 peeled carrots and 4 celery stalks into 3\" pieces; add to pan along with 2 halved peeled onions and 1 halved head of garlic. Roast, turning occasionally, until vegetables are brown, 25\u201330 minutes.",
        "Transfer to a large stockpot; add cold water to cover. Pour off fat from pan, add 1/2 cup water, and stir, scraping up browned bits; add liquid to pot along with 1/2 bunch flat-leaf parsley stems, 4 thyme sprigs, 2 bay leaves, and 1/4 teaspoons black peppercorns. Bring to a boil, reduce heat, and simmer 4 hours, occasionally skimming foam and fat from surface and adding water as needed. Strain.",
        "DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill, or freeze up to 3 months."
    ],
    "ingredients": [
        "5 pounds veal or beef marrow bones",
        "4 peeled carrots",
        "4 celery stalks",
        "2 halved peeled onions",
        "1 halved head of garlic",
        "1/2 bunch flat-leaf parsley stems",
        "4 thyme sprigs",
        "2 bay leaves",
        "1/4 teaspoons black peppercorns"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Beef",
        "Root Vegetable",
        "Simmer"
    ],
    "title": "Roast Beef Stock",
    "url": "http://www.epicurious.com/recipes/food/views/roast-beef-stock-51205130"
}