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Beef Stock

chef.gonzalo's picture
Ingredients
  Beef soup bones 6 Pound (Neck Bones, Aim Bones, Shank Bones, Or Marrow Bones)
  Onion 1 Large, sliced
  Carrots 2 , cut up
  Celery stalk with leaves 2 , cut up
  Tomato 1 Large, cut up
  Whole black peppercorns 8
  Parsley sprigs 4
  Bay leaf 1
  Garlic 1 Clove (5 gm), halved
  Salt 1 Tablespoon
  Cold water 12 Cup (192 tbs)
Directions

MAKING
1. In a large pan, combine water and beef soup bones along with onion; carrots; celery; tomato, if desired; peppercorns; parsley; bay leaf; garlic; and salt; bring the mixture to boil.
2. Reduce heat; cover and simmer for about 5 hours.
3. Remove the beef bones from the broth with a slotted spoon.
4. Line 2 layers of cheesecloth and strain the stock through it; discard the seasonings.
5. Skim off the fat with a metal spoon, or chill the stock and remove the solidified fat before use.

SERVING
6. Beef stock can be used to make soup, stew, roast and even rice as it has a marvelous taste and aroma.

TIP
Always use cold water to make stock because in cold water, certain proteins, notably albumin, will dissolve. And albumin helps clarify a stock and gives a clearer stock.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Healthy
Cook Time: 
300 Minutes

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