"lean" beef stock

How To Make "lean" beef stock

• 1

  Place meat in a roasting pan and bake in 450 degree preheated oven 20 to 25 minutes.
• 2

  transfer to a 6 to 8 quart stock pan. add 1 cup water to roasting pan and stir to scrape brown bits free then pour over beef along with 11 more cups water
• 3

  add rest of ingredients and bring to a full boil over high heat.
• 4

  reduce heat and simmer until meat falls from bones, about 2 1/2 hours turn off heat and let cool.
• 5

  pour stock thru a fine strainer, or layers of cheesecloth, discard residue.
• 6

  cover and refrigerate for at least 4 hours.
• 7

  lift off and discard fat that has hardened along top
• 8

  to store: freeze in containers or bags of desired amounts
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