beef stock
(1 rating)
This basic beef stock will take your soups a sauces to the next level. Just ask your local butcher to save some bones for you. They will typically save them and cut them for a nominal fee. A little gratuity never hurts.
►
(1 rating)
yield
serving(s)
prep time
10 Min
cook time
6 Hr
method
Stove Top
Ingredients For beef stock
-
7 lbbeef bones, sawed into 2-3 inch pieces
-
1 cantomato paste, 6 ounces
-
2 cyellow onion, chopped
-
1 ccelery, chopped
-
2 ccarrots, chopped
-
2 clight red wine
-
20black peppercorns
-
5 clovegarlic, peeled and smashed
-
5bay leaves
-
1 tspthyme, dried
-
1 1/2 galwater
How To Make beef stock
-
1Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour.
-
2Remove from the oven and brush with the tomato paste.
-
3Lay the vegetables over the bones. Return to the oven and roast for 30 minutes.
-
4Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles.
-
5Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer.
-
6Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.
-
7Refridgerate over night and remove solid fat from top of container. Store in refridgerator for up to 3 days and freeze for up to 3 months.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT