New Years Day and it’s officially 2023.
We host a party every new years with our camping friends. We don’t camp on new years eve, but instead we cook a big meal in our warm house and then wander over to the park to skate or sled or (if they’re not cancelled like last night) watch the fireworks.
We play games. We talk. We drink and we cook a big meal.
We splurged last night and spent inflation-grade prices for a huge piece of beef prime rib that we cooked and carved and served.
Left over was a small stack of beef bones that I carefully shaved the best bits of meat off of and then promptly hid in a baggie at the back of the fridge. Gnawing on a big old bone would not be unheard of with our crowd, but I was saving these for my New Years Stock.
beef bones and leftover trimmings
In a big ol’stock pot, bring it all to a boil then let it simmer for as long as you can. Four hours, for hours, for ever. Ideally about five to ten hours of cooking renders all the beef tissues and pulls all the aromatics from the vegetables and turns leftovers into a golden-hued liquid that is amazing for all your upcoming cooking needs.
New Years is a time for taking stock.
We make resolutions to be better or do better or feel better.
I made stock, which was a kind of literal taking stock of some things about using up leftovers and cooking even more at home and thinking about flavours and ingredients and other foodie-type thoughts.
Not a bad way to end the old year, and an even better way to start the new one.
Happy New Year.