Beef Stock

Preheat oven to 450°F. Rinse bones in cold water; arrange in large roasting pan.

To brown bones, place roasting pan with bones in oven for 30 minutes, turning once.

Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.

Arrange onions, carrots and celery over bones. Roast 30 minutes more.*

Remove bones and vegetables from roasting pan and place in stockpot or 5-quart Dutch oven. Skim fat from roasting pan with spoon.

To deglaze the pan, pour 2 cups water into pan. Place over burners and cook over medium-high heat, scraping up brown bits and stirring constantly 2 to 3 minutes or until the mixture has reduced by about half. Transfer mixture to stockpot.

Add remaining 3 quarts water, parsley, bay leaves, thyme, peppercorns and cloves to stockpot. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam that rises to the top with large spoon.

Remove stock from heat and cool slightly. Remove large bones. Strain stock through large sieve or colander lined with several layers of damp cheesecloth, removing bones and vegetables; discard bones and vegetables.

Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in storage containers for several months.