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Basic Beef Stock
February 10, 2008

Marvelous! Such a wonderful, easy thing to make. I left out the parsnips, because I never buy such things, as well as the tomato and garlic (because my son is allergic, sigh). I also, on the recommendation of my butcher, tossed in a couple of nice short ribs to add extra flavor, and I added about a teaspoon of paprika to give some of the punch that garlic would have given it. I used potato peelings instead of the potato flesh and roasted the bones/ribs/carrots/onions for a little over an hour at 400 degrees. I also let it simmer for a good bit longer than 5 hours to let it reduce. A wonderful result, and the house smelled amazing all day!

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