Lean Beef Stock Recipe

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"Lean" Beef Stock

gaynel mohler

By
@gaynel

Great tasting soups begin with lean flavorful broths. Make this up and freeze in 1 or 2 cuo containers to have on hand.


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Rating:

Comments:

Serves:

3 quarts

Prep:

20 Min

Cook:

2 Hr 30 Min

Ingredients

4 lb
beef and veal shanks, cut up
2
carrots cut in chunks
2 medium
onions, chunked
2
stalks celery, cut into pieces, include leaves
1
dry bay leaf
2 clove
garlic, peeled
2
whole cloves
6
whole peppercorns
1/4 tsp
dry thyme

Directions Step-By-Step

1
Place meat in a roasting pan and bake in 450 degree preheated oven 20 to 25 minutes.
2
transfer to a 6 to 8 quart stock pan. add 1 cup water to roasting pan and stir to scrape brown bits free then pour over beef along with 11 more cups water
3
add rest of ingredients and bring to a full boil over high heat.
4
reduce heat and simmer until meat falls from bones, about 2 1/2 hours turn off heat and let cool.
5
pour stock thru a fine strainer, or layers of cheesecloth, discard residue.
6
cover and refrigerate for at least 4 hours.
7
lift off and discard fat that has hardened along top
8
to store: freeze in containers or bags of desired amounts

About this Recipe