Bunyan's Killer Beef Stock
By
Paul Bushay
@chefbunyan
1
I make my own stocks for soups they are INFINATELY better the canned or boxed stuff
Ingredients
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8 lbbeef or veal bones (i use short ribs)
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1 largeonion, quartered (no need to peel it)
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2 largecarrots, quartered (no need to peel it)
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4ribs of celery, leaves and all, quartered
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1 clovegarlic, peeled and smashed
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1 ctomato paste
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1 cgood dry red wine
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8whole peppercorns
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4 sprig(s)parsely, stem and all
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2 sprig(s)fresh thyme, stem and all
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1bay leaves
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3 wholecloves
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5 qtcold water
How to Make Bunyan's Killer Beef Stock
- Add the tomato paste to the bones in a large stockpot or dutch oven
- Stir to coat the bones well
- Roast in a 400 degree oven for an hour
- Take em outta the oven
- Add the wine
- Stir to deglaze the pot
- Add the veggies, herbs, peppercorns, cloves, and the water
- Bring this up to a rolling boil on top of the stove
- Then turn the burner down to the lowest simmer possible
- Simmer slowly for 8 hours
- Strain in a cheesecloth lined colander
- Let the strained stock cool to room temperature
- Put it in tightly sealed mason jars and stash in the fridge. (keeps for a week)or use it to make Bunyan's Diabetic Mega Beefy Veggie Beef Soup. You should get a yield of 1gallon of stock
