Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
22 to 30 lb. beef bones, cracked
10 lb. beef trimmings (if available)
7 gallon water, cold
3 cups (1 lb) carrots, fresh, chopped
3 cups (1 lb) celery, fresh, chopped
3 cups (1 lb) onions, dry, chopped
3 leaves bay leaves
1 teaspoon pepper, black
1/2 cup (5 oz) salt
Place bones, beef trimmings and water in kettle. Add vegetables and seasonings. Cover and bring to a boil; reduce heat and simmer about 5 hours. Strain. Cool stock as quickly as possible. (Divide stock in two or more batches, if necessary, to hasten cooling.)
Refrigerate until needed. Before using, remove layer of hardened fat from surface of stock. Reserve fat for cooking.
NOTE:
If beef bones are not available, 1-1/2 lb Soup and Gravy base, beef, may be used.