Source: Whole Foods for the Whole Family
Date: December 20, 2017
Time needed: 2 hours
I was fairly disappointed in this stock. The flavour was thin, not very beefy and minimally seasoned. It tasted vinegary. It will do as a substitute for water in soups and stews but they will need to be well-flavoured beyond what is in the stock.
2 lb. meaty beef bones
2 Tbsp oil
1/2 tsp. each marjoram and thyme
1 Tbsp. fresh parsley, chopped
1 bay leaf
1/4 cup vinegar
1 medium onion, unpeeled, cut in quarters
8 cups cold water
Sear beef bones in oil in a large stock pot.
Add all remaining ingredients.
Bring to a boil, reduce heat and let simmer for 2 hours or longer.
Remove bones and discard.
Shred meat and reserve for another use.
Strain stock, discarding vegetables.
May freeze in 1-2 cup containers until needed.
Add leftover gravy from beef roast.
Substitute vegetable cooking water for plain water.