Beef Bouillon or Stock Recipe
Summary
Preparation Time10 MinCooking Time10 Hr 0 Min
Ready In10 Hr 10 MinDifficulty LevelEasy
Ingredients
| Salt | 2 1/2 Teaspoon | |
| Stew beef - 1 pound, cut into 1-inch cubes | ||
| Water | 8 Cup (16 tbs) | |
| Beef bones - 2 quarts, with meat bits on them | ||
| Parsley sprigs | 1 Teaspoon, dried | |
| Thyme | 1/2 Teaspoon | |
| Garlic | 2 Clove (5gm) | |
| Carrots | 2 | |
| Onions | 2 | |
Directions
MAKING
1) Place a large skillet over moderate-high heat. Sprinkle the salt and thoroughly brown the beef on all sides. Ensure that the meat has been browned thoroughly.
2) Into the skillet, pour 1 cup of water and scrape up the pan juices.
3) Turn the entire contents of the skillet into a slow cooker.
4) Add all the remaining ingredients.
5) Cover the cooker and cook on LOW for 10 to 12 hours.
6) Strain the preparation.
SERVING
7) Serve or use the stock as and when preferred or required. This is an essential ingredient in most soups.
1) Place a large skillet over moderate-high heat. Sprinkle the salt and thoroughly brown the beef on all sides. Ensure that the meat has been browned thoroughly.
2) Into the skillet, pour 1 cup of water and scrape up the pan juices.
3) Turn the entire contents of the skillet into a slow cooker.
4) Add all the remaining ingredients.
5) Cover the cooker and cook on LOW for 10 to 12 hours.
6) Strain the preparation.
SERVING
7) Serve or use the stock as and when preferred or required. This is an essential ingredient in most soups.
Chef
