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Classic Beef Stock

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  Beef bones 4 Pound, cracked
  Veal bones 2 Pound, cracked
  Carrot 1 , sliced
  Onion 1 , sliced
  Water 1 Cup (16 tbs) (Use As Required)
  Celery stalks 3 , cut up (With Leaves)
  Parsley sprigs 3
  Onion 1 , cut up
  Carrot 1 , cut up
  Peppercorns 10
  Salt 1 Tablespoon
  Cloves 5
  Bay leaf 1 , crumbled

Have butcher crack bones and ask him to leave a little meat on them.
Heat oven to 400 degrees.
Spread bones in a large roasting pan and sprinkle with sliced carrot and onion.
Heat until bones are well browned, about 30 minutes.
Put bones and vegetables in large soup kettle.
Add a little hot water to roasting pan and loosen any browned bits from bottom.
Add to kettle.
Add boiling water to almost cover bones.
Add celery, parsley, leek, onion, carrot and seasonings.
Bring to a boil and skim off scum.
Cover and simmer about 4 hours.
Strain, discard bones and vegetables.
Cool stock quickly.
Store in jars in refrigerator.
Lift off fat before using stock in soup or other recipes.

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