Beef Stock

Rinse the beef bones well under cold running water, then transfer to a large stockpot and add the remaining ingredients. Add about 1 gallon water or enough to cover by a couple of inches.

Bring just about to a boil, then partially cover and adjust the heat so the mixture sends up a few bubbles at a time. Cook, skimming off any foam that accumulates at the top, until the meat falls from the bones and the bones separate from one another, 2 to 3 hours.

Strain, pressing on the vegetables and meat to extract as much juice as possible. Taste and add salt if necessary. Refrigerate, then skim any hardened fat from the surface. Refrigerate for 4 to 5 days (longer if you boil it every third day, which will keep it from spoiling) or freeze.