Beef Stock from Soups and Stews by The Editors of Saveur
Place onions, cut side down, in a large stockpot. Cook over high, without turning, until blackened, 5–7 minutes. Transfer onions to a bowl and set aside. Heat pot over high and, working in...
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Ingredients
- 1 bunch fresh flat-leaf parsley
- 1 bouquet garni
- 2 medium carrots, peeled
- 3 ribs celery, trimmed
- 3 leeks, trimmed
- 12 lb. beef shin bones, cut into 2″ pieces (ask your butcher to do this)
- 3 medium yellow onions, halved
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