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Easy Beef Stock

world.food's picture
Ingredients
  Veal shanks/Knuckles 2 Pound, cracked
  Bone marrow 2 Pound
  Beef bones 2 Pound, cracked
  Beef chuck 3 Pound, cut into chunks
  Cold water 4 Quart
  Carrots 2 , peeled and cut into 1 inch slices
  Onions 3 Medium, peeled and quartered
  Celery ribs 4
  Whole garlic 1 (Whole Bulb, Unpeeled)
  Bay leaves 2
  Whole cloves 4
  Peppercorns 10
  Fresh parsley sprigs 6
  Thyme 1⁄2 Teaspoon
  Marjoram 1⁄2 Teaspoon
  Salt 2 Teaspoon
Directions

Broil the meat and bones about 3 1/2 inches from the heat source until they are brown all over.
Place them in a large soup or stock pot.
Add the cold water and bring to a boil over high heat, then lower heat and simmer for 5 minutes, skimming off foam as it collects.
Add all the other ingredients, cover, and simmer€”never boil€”for about 5 hours at which time all the flavorful juices in the meat and vegetables will have been exuded.
After the stock has been cooked, strain it carefully through several layers of cheesecloth, reserving only the stock.
Skim off fat.
Cool, cover, and refrigerate.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Beef

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