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Beef Stock

Western.Chefs's picture
Ingredients
  Beef bones 3 Pound
  Meaty beef shank 1 1⁄2 Pound (Crosscuts, 1 Inch Thick)
  Boneless beef chuck 1 Pound, cut into large chunks
  Yellow onion 1 Large, quartered (Unpeeled)
  White turnip 1 Large, peeled and cut into 1-inch cubes to make 2 cups
  Carrots 3 Large, scrubbed and coarsely chopped to make 1 1/2 cups
  Parsnip 1 Large, peeled and thickly sliced to make1 cup
  Cold water 14 Cup (224 tbs)
  Low sodium tomato vegetable juice 1 1⁄2 Cup (24 tbs)
  Canned whole tomatoes 1 Pound (1 Can, Undrained)
  Leeks with green tops 2 Large, washed and thickly sliced to make 2 cups
  Celery stalk with leaves 1 , thinly sliced to make 1/2 cup
  Parsley sprigs 8
  Garlic 4 Clove (20 gm), crushed with the flat of a knife
  Fresh thyme sprig/1 teaspoon dried thyme leaves 2
  Bay leaves 2
Directions

1. Preheat the oven to 500°F. In a large shallow roasting pan, arrange the beef bones, shanks, and chuck. Roast for 45 minutes or until well browned, turning occasionally, then transfer to an 8-quart stockpot. Stir the onion, turnip, carrots, and parsnip into the pan juices. Roast for 15 minutes or until browned, stirring occasionally, then transfer to the stockpot.
2. Pour 2 cups of the water into the roasting pan, stirring to loosen the browned bits. Transfer to the stockpot, along with the remaining 12 cups of water and the other ingredients. Bring to a boil over high heat, skimming off any foam. Lower the heat and simmer, uncovered, for 5 hours, skimming the surface occasionally.
3. Strain the stock through a large sieve into a heatproof bowl and discard the meat, bones, and vegetables. When the stock has cooled, cover and refrigerate until cold. Scrape any fat from the surface. Use refrigerated stock within 3 days, frozen stock within 3 months.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Method: 
Boiled
Ingredient: 
Beef
Interest: 
Everyday, Healthy
Cook Time: 
180 Minutes

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