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Beef Stock

Beef.Chef's picture
Ingredients
  Beef bones 2 Pound (Meat And Trimmings)
  Carrots 2 Large, chopped
  Carrots 2 Large, coarsely chopped
  Onion 1 Large, chopped
  Onion 1 Large, coarsely chopped
  Leek 1
  Leek 1 , coarsely chopped
  Celery stalk 1 , coarsely chopped
  Celery 1 , chopped
  Tomatoes/Canned plum tomatoes - 1 cup 2 Medium, quartered
  Garlic 2 Clove (10 gm), crushed
  Garlic 2 Clove (10 gm)
  Parsley sprigs 6
  Parsley sprig 6
  Bay leaf 1
  Thyme sprigs 1⁄2 Teaspoon, dried
  Fresh thyme sprigs/Dried thyme - 1/2 teaspoon 1⁄2 Teaspoon
  White wine vinegar 3 Tablespoon
Directions

GETTING READY
1. Preheat oven to 450° F.

MAKING
2. In a roasting pan, put together beef bones, meat, trimming, carrots and onion.
3. Place the pan in the oven and roast for 30-40 minutes until the mixture is browned; stir occasionally.
4. In a stockpot, transfer the bone mixture along with all the fat.
5. Deglaze the pan with 2 cups of water; scrape sides and bottom of the pan to loosen all the pieces.
6. Pour this mixture to the stock-pot along with the remaining stock ingredients.
7. Pour water in the stockpot to cover the mixture by 2 inches and bring to a boil.
8. Reduce the heat and simmer for at least 4 hours; keep uncovered.
9. Occasionally skim off any impurities that rise to the top as it cooks.
10. If the water level in the stock pot is low, add more water to keep the mixture covered.

FINALISING
11. Strain the stock and discard the solids.
12. Let the stock cool sligtly.

SERVING
13. Serve immediately or use it for making soups and stews or cool completely, cover and refrigerate until needed.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Interest: 
Holiday, Healthy
Ingredient: 
Beef
Cook Time: 
300 Minutes
Servings: 
8

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