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Beef Stock
Beef
Source: Bon Appetit Magazine
Ingredients
- Meaty Beef Bones5 lbs.
- Onions (Medium, Unpeeled)2
- Carrots (Medium, Unpeeled, Halved)2
- Water4 1/2 Quarts
- Celery Stalks (Cut into 3" Pieces)2
- Bay Leaves (I Use One)2
- Parsely Stems10
- Large Garlic Cloves (Unpeeled) (I Use One or Two)4
- Whole Black Peppercorns10
- Thyme2 Sprigs Fresh or 1/2 Teaspoon Dried
Instructions
Preheat oven to 450 degrees. Arrange beef bones in large roasting pan. Bake until browned, turning occasionally, about 30 minutes. Add onions and carrots and cook until browned - 30 minutes.
Using slotted spoon, transfer bones, onions and carrots to stock pot. Pour off drippings from pan. Set pan over high heat. Add 1 cup water and bring to boil, scraping up brown bits. Add to pot. Add celery, bay leaves, parsely, and garlic. Pour enough water in to cover ingredients. Add peppercorns and thyme. Cover partially. Simmer 8 hours.
Note: Try 2 cups red wine to deglaze pan and add to stock pot with 8 cups water.
10 ingredients
Recipe #38