Homemade Beef Stock by Zarnak Sidhwa

Ingredients:

• Beef bones 6 lb
• Water 9 cups
• Celery with leaves (chopped) 3 stalks
• Carrots (diced) 2
• Onion (diced) 1
• Tomato (quartered) 1
• Bay leaves 2
• Garlic 2 cloves
• Thyme 1/4 tsp
• Marjoram 1/4 tsp
• Black peppercorns 8
• Salt 2 tsp

Method:

1. Place bones and water in a pan.
2. Simmer uncovered 3 hours over low heat.
3. Strain stock through strainer.
4. Remove any meat from bones, cut into small pieces and return to stockpot.
5. Chill stock.
6. Skim off fat that congeals on stock surface.
7. Bring stock to gentle boil.
8. Add celery, carrots, onion, tomato, bay leaves, garlic cloves, thyme, marjoram, black peppercorns and salt to pan.
9. Simmer uncovered 2 hours.
10. Strain through strainer lined with muslin cloth.
11. Use broth immediately or freeze and use later.