Beef stock from neck bones


  1. Preheat oven to 450 degrees F.

  2. Put the neck bones in a large, shallow roasting pan.

  3. Bake bones about 30 minutes, or until well browned, turning at the 15-minute mark.

  4. Put soup bones in a large pot. Pour 1/2 cup water into the roasting pan and scrape up any crusty browned bits. Add water mixture to pot.

  5. Add carrots, onions, celery, parsley, black peppercorns, basil, bay leaves, garlic, and 1 1/2 tsp. salt to pot.

  6. Add 10 cups water to pot and bring to a boil. Reduce heat, cover and simmer 3 1/2 hours. Remove soup bones.

  7. Line a colander with 2 layers of paper towels. Set over a heatproof bowl and pour broth into colander to strain.

  8. Discard vegetables and seasoning.

  9. Chill broth, then lift off fat.

  10. Store broth in covered container in the refrigerator for up to three days, or freeze for up to six months.
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