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Basic Beef Stock

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  Brisket/Boneless chuck / bottom round 2 1⁄2 Pound (In One Piece)
  Beef shin with bones 2 Pound
  Marrow bones 2 (3 Inch)
  Veal knuckle 1
  Water 4 Quart (Adjust Quantity As Needed)
  Salt 8 Teaspoon
  Carrots 2 , pared
  Yellow onions 2 Medium, peeled
  Celery stalks with leaves 2
  Turnip 1 , pared and quartered
  Leek 1 , washed well
  Parsley sprigs 3 Large
  Peppercorns 12
  Whole cloves 3
  Bay leaf 1

1 Place beef, shin of beef, marrow bones and veal knuckle in a large kettle; add water to cover, about 4 quarts. Heat to boiling; skim off foam that appears on top. Add salt, carrots, onions, celery, turnip and leek; tie parsley, peppercorns, cloves and bay leaf in a small cheesecloth bag; add to kettle. Push under the liquid and add more water if needed.
2 Heat to boiling; cover; reduce heat; simmer very slowly 3 1/2 to 4 hours, or until meat is tender. Remove meat and vegetables from broth.
3 Strain broth through cheesecloth into a large

Recipe Summary

Side Dish

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Basic Beef Stock Recipe