Yields 1 gallon

Always thoroughly cool the stock and remove solidified fat from the top before using or freezing.

3 large yellow onions

½ pound carrots

3 stalks celery

1 bunch fresh parsley stems

1 tablespoon olive oil

5 pounds bone-in beef

3 gallons water

4 stems fresh thyme

2 dried bay leaves

10–20 peppercorns

• Preheat oven to 400°.

• Peel and roughly chop all the vegetables.

• Place the oil, beef, and all the vegetables in a large roasting pan; brown in the oven for approximately 30 to 45 minutes.

• Transfer all the meat and vegetables to a large stockpot with the water. Gently scrape the bottom of the roasting pan to pick up all food residue and add it to the stockpot. Simmer over medium heat, uncovered, for 8 to 10 hours.

• Add the herbs and peppercorns; continue to simmer uncovered for 30 minutes.

• Remove from heat, strain, and cool in an ice-water bath.

The Fond

The residue left in the bottom of the pan is known as fond. If you find you cannot release it all, return the pan to the stovetop, add a small amount of water or wine, and whisk to remove; then add it to the stock. The fond has a high concentration of flavor and should not be discarded.