The Unicorn Cooks brings you the recipe of a wealthy inventory. For a richer, meatier taste, use 4 kilos of beef bones and one pound of oxtails.
5 kilos beef bones, lower into 3-inch items
2 medium onions, every lower in half
3 carrots, peeled and every lower in half
2 stalks celery, every lower in half
13 cups water
1 small bunch parsley
1 bay leaf
1⁄ 2 teaspoon dried thyme
1. Preheat oven to 450°F. Unfold beef bones, onions, carrots, and celery in giant roasting pan. Roast, stirring each quarter-hour, till nicely browned, about 1 hour.
2. With tongs, switch browned bones and greens to 6-quart saucepot. Rigorously pour off fats from roasting pan. Add 1 cup water to roasting pan and warmth to boiling, stirring till browned bits are loosened from backside of pan; add to pot. Add remaining 12 cups water, parsley, bay leaf, and thyme to pot. Warmth to boiling over excessive warmth, skimming foam from floor. Cut back warmth and simmer, skimming foam often, 6 hours.
3. Pressure broth by means of colander into giant bowl; discard solids. Pressure once more by means of fine-mesh sieve into containers. Cool. Cowl and refrigerate to make use of inside 3 days, or freeze as much as 4 months.
4. To make use of, skim and discard fats from floor of inventory. Makes about 5 cups.