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Beef Stock
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Publications International, Ltd., the Editors of. "Beef Stock." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/beef-stock-b-recipe.htm> 04 December 2008.
Yield: Makes about 1-1/2 quarts stock
Ingredients:
4
pounds meaty beef bones
2
large onions, cut into wedges
2
large carrots, halved
4
stalks celery, halved
3-1/2
quarts cold water, divided
8
sprigs fresh parsley
2
bay leaves
1
teaspoon dried thyme leaves
6
black peppercorns
3
whole cloves
Preparation:
1.
Preheat oven to 450°F. Rinse bones in cold water. Place bones in large roasting pan; roast in oven 30 minutes, turning once.
2.
Arrange onions, carrots and celery over bones. Roast 30 minutes more.*
*For added zip, spread 3 ounces tomato paste over bones at this point. Roast an additional 15 minutes. Proceed as directed in step 3.
3.
Transfer bones and vegetables to stockpot or 5-quart Dutch oven. Skim and discard fat from roasting pan.
4.
To deglaze roasting pan, add 2 cups water to pan. Cook over medium-high heat, scraping up brown bits and stirring constantly 2 to 3 minutes or until mixture has reduced by about half. Transfer mixture to stockpot.
5.
Add remaining 3 quarts water, parsley, bay leaves, thyme, peppercorns and cloves to stockpot. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam off top occasionally.
6.
Remove stock from heat; cool slightly. Remove large bones. Strain stock through large sieve or colander lined with several layers of damp cheesecloth set over large bowl; discard bones and vegetables.
7.
Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in storage containers for several months.
This recipe appears in: Broths & Stock
