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Beef Stock

foodlover's picture
Beef Stock is very easy to make. Beef Stock must be tried by Beef lovers. Beef Stock tastes good.
  Lean stewing beef/Braising beef 1 1⁄2 Pound
  Leek 1 Medium
  Onion 1 Small
  Carrot 1 Medium
  Baby turnip 1
  Celery stalk 1 (Green, With Its Leaves)
  Parsley stalks 2
  Bay leaf 1
  Cloves 2
  Black peppercorns 5
  Coarse sea salt 1 Tablespoon

Peel the vegetables and rinse them well.
Make a deep cross cut in both ends of the onion and stud it with the cloves.
Then place all the ingredients in a very large pot with 2 quarts cold water.
Cover and bring to a boil.
Skim the surface and simmer for 3 hours.
Remove the beef; strain the stock through a piece of cheesecloth placed in a sieve or through a very fine sieve held over a large bowl.
Add a little more salt if necessary and when cold, place in the refrigerator to chill overnight.
Take the stock out of the refrigerator and immediately remove the layer of solidified fat from the surface.
The beef will not be wasted: eat it hot with a sharp, vinegary sauce or serve it cold the next day.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Beef Stock Recipe