"Lean" Beef Stock
By
gaynel mohler
@gaynel
1
Great tasting soups begin with lean flavorful broths. Make this up and freeze in 1 or 2 cuo containers to have on hand.
Ingredients
- 4 lb
- 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
- garlic, peeled
- 2
- whole cloves
- 6
- whole peppercorns
- 1/4 tsp
- dry thyme
How to Make "Lean" Beef Stock
- 1Place meat in a roasting pan and bake in 450 degree preheated oven 20 to 25 minutes.
- 2transfer 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
- 3add rest of ingredients and bring to a full boil over high heat.
- 4reduce heat and simmer until meat falls from bones, about 2 1/2 hours turn off heat and let cool.
- 5pour stock thru a fine strainer, or layers of cheesecloth, discard residue.
- 6cover and refrigerate for at least 4 hours.
- 7lift off and discard fat that has hardened along top
- 8to store: freeze in containers or bags of desired amounts
About "Lean" Beef Stock
Other Tags: Quick & Easy, Healthy
Hashtags: #fatfree, #sodiumfree
