"lean" beef stock

Name: "Lean" Beef Stock
Prep time: 20 min
Cook time: 2 h 30 min
Yield: 3
Ingredients: 4 pound(s) 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(s) garlic, peeled; 2 - whole cloves; 6 - whole peppercorns; 1/4 teaspoon(s) dry thyme

(1 RATING)

31 Pinches

gaynel mohler

junction city, OH

Updated on Apr 14, 2012

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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prep time 20 Min

cook time 2 Hr 30 Min

method ---

yield 3 quarts

Ingredients

4 pounds 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 cloves garlic, peeled
2 - whole cloves
6 - whole peppercorns
1/4 teaspoon dry thyme

How To Make "lean" beef stock

Step 1

Place meat in a roasting pan and bake in 450 degree preheated oven 20 to 25 minutes.

Step 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
Step 3

add rest of ingredients and bring to a full boil over high heat.
Step 4

reduce heat and simmer until meat falls from bones, about 2 1/2 hours turn off heat and let cool.
Step 5

pour stock thru a fine strainer, or layers of cheesecloth, discard residue.
Step 6

cover and refrigerate for at least 4 hours.
Step 7

lift off and discard fat that has hardened along top
Step 8

to store: freeze in containers or bags of desired amounts
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