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Beef Stock

  Beef shin 1 Kilogram
  Water 4 Liter
  Carrot 1
  Parsnip 1
  Turnip 1
  Onion 1
  Celery stalks 2
  Tomato 1 Large
  Butter 60 Gram
  Salt To Taste
  Pepper To Taste

Slice beef finely and place in a large saucepan, cover with cold water and bring to the boil.
Cover and simmer for 30 minutes.
Remove surface fat, skim off floating particles and strain.
Prepare vegetables and cut into thin slices.
Fry vegetables in butter in a large saucepan over a moderate heat for 10 minutes, being careful not to let onion burn.
Add strained liquor, salt and pepper to taste and bring to the boil.
Simmer, covered, for 2 hours.
Strain stock off meat and vegetables, cool and keep in refrigerator for future use.
If stock is to be used for consomme, reheat with two crushed egg shells and lightly beaten white of one egg, whisking until the liquid boils.
Simmer gently for 10 minutes.
This helps to gather up all the floating particles.
Strain through a sieve lined with muslin.

Recipe Summary

Difficulty Level: 
Preparation Time: 
120 Minutes
Cook Time: 
15 Minutes
Ready In: 
135 Minutes

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2435 Calories from Fat 1327

% Daily Value*

Total Fat 149 g228.7%

Saturated Fat 68.7 g343.4%

Trans Fat 0 g

Cholesterol 568.8 mg189.6%

Sodium 1215 mg50.6%

Total Carbohydrates 54 g18.2%

Dietary Fiber 14.6 g58.5%

Sugars 24.5 g

Protein 213 g425.7%

Vitamin A 271.4% Vitamin C 136.6%

Calcium 38% Iron 135.7%

*Based on a 2000 Calorie diet

Beef Stock Recipe