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Beef Stock

Ingredients
  Meaty beef bones 4 Pound
  Water 2 Quart
  Onion 1 Medium, finely chopped
  Carrot 1 , pared and sliced
  Celery stalk 1 , sliced
  Bay leaf 1
  Salt To Taste
Directions

Beef bouillon cubes or granules Bring beef bones and water to a boil over high heat; skim foam.
Reduce heat and add onions, carrots, celery, bay leaf, and salt.
Simmer, covered, 2 to 3 hours.
If more flavor is needed, simmer longer or add beef bouillon cubes or granules to stock.
Remove beef bones.
Strain liquid; skim excess fat from top of stock.
Pour hot strained stock into hot jars, leaving 1-inch head space.
Adjust caps.
Process pints 20 minutes, quarts 25 minutes at 10 pounds pressure.

Recipe Summary

Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Beef

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