Beef stock is one of those basic necessities that every cook needs in there kitchen, it is positively invaluable when making meatballs, soup, or gravy. The problem with store bought stock is that every single one contains pepper, carrots, and soy. All three of these ingredients my mother is allergic to, so in my house we make our own beef stock. Here is how I go about doing this: Here is what you'll need.
3 lbs of Beef Bones
1 Bunch Parsley
1 Bay Leaf
First place your bones in a roasting pan, drizzle with olive oil, and then rub the bones with the oil.
Chop the onion into fourths, and the celery into four inch chunks (including the leaves, they add a lot of flavor). Add to the roasting pan and sprinkle all with salt.
Roast for 1:30 at 400degrees, flipping the bones every half hour.
When finished roasting, place all the bones and veg into a large stockpot.
Now place the roasting pan over two burners on your stove and heat just until the pan is hot. This only takes a minute.
When the pan is hot, add 1 cup of red wine and scrape the pan with a wooden spatula to get all the lovely carmalized drippings off the bottom of the pan.
Pour the wine and drippings into your large stockpot.
Check this recipe out at Gluten Free Wednesdays.