"Lean" Beef Stock
By
gaynel mohler
@gaynel
1
Ingredients
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4 lbbeef and veal shanks, cut up
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2carrots cut in chunks
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2 mediumonions, chunked
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2stalks celery, cut into pieces, include leaves
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1dry bay leaf
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2 clovegarlic, peeled
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2whole cloves
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6whole peppercorns
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1/4 tspdry thyme
How to Make "Lean" Beef Stock
- Place meat in a roasting pan and bake in 450 degree preheated oven 20 to 25 minutes.
- 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
- add rest of ingredients and bring to a full boil over high heat.
- reduce heat and simmer until meat falls from bones, about 2 1/2 hours turn off heat and let cool.
- pour stock thru a fine strainer, or layers of cheesecloth, discard residue.
- cover and refrigerate for at least 4 hours.
- lift off and discard fat that has hardened along top
- to store: freeze in containers or bags of desired amounts