Beef Stock (White Stock)

Ingredients

• 6.37 lbs beef bones
• 1 lb 8 oz white onion, cut into halves
• 4 oz carrot, peeled, washed and cut into manageable chunks
• 4 oz celery, washed and cut into manageable chunks
• 2 oz cilantro
• ¼ oz thyme
• 3 bay leaves
• 4 cloves of garlic, unpeeled
• ½ tsp black peppercorns
• 2 cloves

Preparation

1. Put bones in pot, cover with water, bring to boil
2. Reduce heat to a simmer, and begin skimming froth
   
3. When froth is mostly gone, begin skimming some of the fat
   
4. Brown two of the onion halves in skillet over medium heat
5. Stud two onion halves with a clove each
6. Tie the cilantro, thyme and bay leaves together with some sort of unbleached natural fiber string
7. When you have either removed most of the fat, or are tired of skimming, drop the vegetables and spices into the pot and cover with upside-down steamer insert
8. Simmer for 8 hours or so
9. Remove the vegetable matter and bones, then strain the stock at least twice through a strainer lined with cheesecloth
10. Cool and chill until a layer of fat forms on the stock, remove the fat layer and you are finished.