ROASTED BEEF STOCK
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- 4 to 5 lb
- meaty beef bones or inexpensive roast cut into pieces
- 12 c
- carrots cut into 2 inch pieces
- celery stalks cut into 2 inch pieces
- 1 medium
- onion quarted
- bay leaf
- bouquet garni
- salt and pepper to taste
1Place bones in a shallow parchment lined roasting pan and bake at 450 degrees for 45 minutes
2Put carrots, celery onion, and in a large pot cover with water and simmer for 2 to 3 hours or until stock is a rich brown
3Cool strain REMOVE BAY LEAF. Remove meat from bones and return to stock.
4Refrigerate, when cool remove excess fat. Use within 2 days or freeze for future use.