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Stock From Rib Roast Of Beef

Meal.Mates's picture
I had once tried stock from rib roast of beef at a friend's anniversary dinner. Unlike the tough dish name, preparation of stock from rib roast of beef is very simple. Left over ribs or bones can always be a good option. Besides the meat, the herbs are always an add on to the very unique flavour. If you are not too scared and open for experiments, this might be your golden chance!
Ingredients
  Onions 2 , unpeeled and quartered
  Carrots 2 , chopped
  Celery leaves 2 , chopped
  Leeks 2 , chopped (White And Some Green)
  Garlic 2 Clove (10 gm)
  Oil/Rendered beef fat 3 Tablespoon
  Black peppercorns 6 , crushed
  Parsley sprigs 8
  Thyme sprig 1 Small
  Marjoram sprig 1
  Bay leaf 1
  Salt 1⁄2 Tablespoon
  Mushroom concentrate 1 Tablespoon
  Cold water 2 Quart
Directions

Brown onions, carrots, celery, leeks and garlic in oil.
Add to soup kettle with rest of ingredients, cover, bring slowly to rapid boil and skim off any surface scum.
Lower heat, cover and simmer 2 hours.
Strain, jar, cool, cover and refrigerate.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef

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