Townsend Beef Stock

The key to making a really delicious and flavourful beef stock is to not only using the bones from the grass fed beef carcass but to add as well a less expensive meaty cut of beef. You can always serve the meat as a meal with other cooked vegetables as to justify its use. Browning the bones and meat in the oven first will give the stock a rich color and deeper flavour

8 lbs of meaty beef bones (beef shanks or beef short ribs)
3-4 lbs of chuck roast
Cold water to cover
2 large onions, wedged
2 cloves garlic
4 large carrots, peeled and roughly chopped
6 celery stalks roughly chopped or large handful of celery leaves chopped
2 Tbsp salt
Freshly ground pepper
2 bay leaves
3-4 sprigs fresh thyme
Parsley, large handful, chopped
Optional: 4 leeks washed and chopped

Preheat oven to 350 deg.

In a large roasting pan place bones in and drizzle with oil. Roast for 30 min or until browned and aromatic.

In a large stockpot place in roasted bones and any scrapings, roast, herbs and vegetables in, cover with cold water and bring to a hard simmer.

*Note: Do not bring the stock to a boil because the proteins in the meat and fat become distributed throughout the stock instead of rising to the surface causing a cloudy stock.
Reduce heat and simmer gently for 2-3 hrs, regularly skimming off any foam and/or fat that rises. Lift meat out and serve separately as part of a meal. Strain stock through a Chinois (conical strainer) and let stock cool. Package stock in freezer containers or bags and freeze.

**Note: By using a stock to create another beef stock with more bones and meat you are creating what is called a double or triple stock depending on how many times this process is done. By making double and triple stocks you will be creating richer and more flavourful broths each time.