So, what to do with the bones. Here is a contribution from Elsah's Landing Restaurant, via our Buon' Amici Mark. It's a 2 step recipe If you've leftover bones, your first step is already done:
5 pounds meaty beef bones 12 cups water 3 carrots, peeled | 3 celery ribs 2 onions quartered |
Combine beef bones, carrots, celery, onion and bay leaf with
water in large pot. Bring to boil, cover and simmer for 2-3 hours or
until stock is dark brown and flavors have blended. Skim surface
occasionally. Cool. Remove and reserve carrots. Cut lean pieces of meat
from bones, chop, and set aside. Discard bones. Strain, cover and chill
stock. Remove excess fat. Use within 3 days or freeze.
Stock
1 TB beef stock base 1 turnip, finely chopped 2 cups crushed, canned tomatoes 1 cups carrots, finely chopped 1 cup onion, finely chopped 1 cup celery, finely chopped |
1/8 tsp. basil
|
1/8 tsp thyme |
Combine turnip, tomatoes, carrots, onion, celery, beef stock
base, sugar, onion salt, celery salt, paprika, pepper, basil and thyme
with above beef stock and meat in large pot. Cover and simmer for 1 to
1 1/2 hours. Add peas and barley for last 20 minutes of cooking time.
Stir occasionally.