Ingredients
nonstick cooking spray
2 ribs from roasted beef rib roast
2 stalk celery (leaves included)
4 large onions
4 medium carrots
2 small turnips
2 bay leaves
8 whole black peppercorns
1 sprig fresh parsley
1 sprig fresh rosemary
10 c. water
Preparation
Step 1Coat a nonstick skillet with spray and warm it over medium-high heat for 1 minute. Add the beef ribs and cook them until the pieces are browned on all sides. Transfer the ribs to an 8-quart pot. Add the celery, onions, carrots, turnips, bay leaves, peppercorns, parsley, rosemary, and water. Cover the pot and bring to a boil. Reduce the heat and simmer for 2 hours.Step 2Pour the stock through a large strainer into a large bowl or pot. Discard the solids. Chill the stock; then skim and discard the fat that’s accumulated on top of the liquid.Nutritional information is based on a 1-cup serving.
