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
- 8 lb
- beef or veal bones (i use short ribs)
- 1 large
- onion, quartered (no need to peel it)
- 2 large
- carrots, quartered (no need to peel it)
- 4
- ribs of celery, leaves and all, quartered
- 1 clove
- garlic, peeled and smashed
- 1 c
- tomato paste
- 1 c
- good dry red wine
- 8
- whole peppercorns
- 4 sprig(s)
- parsely, stem and all
- 2 sprig(s)
- fresh thyme, stem and all
- 1
- bay leaves
- 3 whole
- cloves
- 5 qt
- cold water
How to Make Bunyan's Killer Beef Stock
- 1Add the tomato paste to the bones in a large stockpot or dutch oven
- 2Stir to coat the bones well
- 3Roast in a 400 degree oven for an hour
- 4Take em outta the oven
- 5Add the wine
- 6Stir to deglaze the pot
- 7Add the veggies, herbs, peppercorns, cloves, and the water
- 8Bring this up to a rolling boil on top of the stove
- 9Then turn the burner down to the lowest simmer possible
- 10Simmer slowly for 8 hours
- 11Strain in a cheesecloth lined colander
- 12Let the strained stock cool to room temperature
- 13Put 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
