Beef Stock
1 photo of Beef Stock
By
Patrick Johnson
@pwjohnso
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.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
Yields about 1/2 gallon
Prep:
10 Min
Cook:
6 Hr
Method:
Stove Top
Ingredients
-
7 lbbeef bones, sawed into 2-3 inch pieces
-
1 can(s)tomato paste, 6 ounces
-
2 cyellow onion, chopped
-
1 ccelery, chopped
-
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
- Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour.
- Remove from the oven and brush with the tomato paste.
- Lay the vegetables over the bones. Return to the oven and roast for 30 minutes.
- Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles.
- Put 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.
- Cook 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.
- Refridgerate 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.
