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Unsalted Beef Stock

Natural.Foodie's picture
Ingredients
  Beef bones 4 Pound
  Onions 3 , cut
  Carrots 2 , scraped
  Garlic buds 6
  Parsley sprigs 4
  Whole cloves 2
  Celery seeds 1 Teaspoon
  Dried thyme 1 Teaspoon, crushed
  Dried marjoram 1 Teaspoon, crushed
  Bay leaves 2
  Peppercorns 1⁄4 Teaspoon
  Tomato juice 12 Ounce (1 Can)
  Beef 2 Teaspoon
  Water 1 (As Required)
Directions

GETTING READY
1) Pre-heat the oven to 400°C.

MAKING
2) In a roasting pan, roast the bones till brown for about 30 minutes.
3) Now add the onions, carrots and garlic and let it brown together for another 30 minutes (until the colour becomes a rich, deep brown).
4) Transfer the browned meat and vegetables in a large pot or soup kettle.
5) Add all the remaining ingredient and cover off the top by an inch with distilled water.
6) Boil it slowly and then at reduced heat for 5 minutes, removing any froth forming on the surface.
7) Cover it partly to allow the steam to escape and then let it simmer slowly for at least 5 hours (If the heat can be turned off in the middle, 10 hours is ideal).
8) When the stock is done, cool it to room temperature and refrigerate it overnight, keeping it uncovered.
9) Remove and discard the hardened fat on the surface.
10) Heat the stock again until it becomes liquid.
11) Strain the liquid to taste it : if the flavor is too weak, boil it further to concentrate it more for stronger flavour.
12) Store the stock in the freezer in containers (the amount needed from time to time can easily be de-frosted as required).

SERVING
13) Toss with salads or use as desired

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
4

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