beef stock
★★★★★
1
This basic beef stock will take your soups a sauces to the next level. Just ask your local butcher to save some bones for you. They will typically save them and cut them for a nominal fee. A little gratuity never hurts.
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Ingredients For beef stock
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7 lbbeef bones, sawed into 2-3 inch pieces
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1 cantomato paste, 6 ounces
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2 cyellow onion, chopped
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1 ccelery, chopped
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2 ccarrots, chopped
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2 clight red wine
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20black peppercorns
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5 clovegarlic, peeled and smashed
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5bay leaves
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1 tspthyme, dried
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1 1/2 galwater
How To Make beef stock
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1Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour.
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2Remove from the oven and brush with the tomato paste.
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3Lay the vegetables over the bones. Return to the oven and roast for 30 minutes.
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4Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles.
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5Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer.
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6Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.
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7Refridgerate over night and remove solid fat from top of container. Store in refridgerator for up to 3 days and freeze for up to 3 months.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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