Easy Beef Stock Recipe
Ingredients
| 2 pounds cracked veal shanks or knuckles | ||
| 2 pounds marrow bones | ||
| 2 pounds cracked beef bones | ||
| Beef chuck | 3 Pound, cut in to chunks | |
| Cold water | 4 Quart | |
| 2 carrots, peeled and cut into 1-inch slices | ||
| 3 medium-sized onions, peeled and quartered | ||
| Celery ribs | 4 | |
| 1 whole bulb garlic, unpeeled | ||
| Bay leaves | 2 | |
| Whole Cloves | 4 | |
| Peppercorns | 10 | |
| 6 fresh parsley sprigs | ||
| Thyme | 1/2 Teaspoon | |
| Marjoram | 1/2 Teaspoon | |
| Salt | 2 Teaspoon | |
Directions
Broil the meat and bones about 3 1/2 inches from the heat source until they are brown all over.
Place them in a large soup or stock pot.
Add the cold water and bring to a boil over high heat, then lower heat and simmer for 5 minutes, skimming off foam as it collects.
Add all the other ingredients, cover, and simmer€”never boil€”for about 5 hours at which time all the flavorful juices in the meat and vegetables will have been exuded.
After the stock has been cooked, strain it carefully through several layers of cheesecloth, reserving only the stock.
Skim off fat.
Cool, cover, and refrigerate.
Place them in a large soup or stock pot.
Add the cold water and bring to a boil over high heat, then lower heat and simmer for 5 minutes, skimming off foam as it collects.
Add all the other ingredients, cover, and simmer€”never boil€”for about 5 hours at which time all the flavorful juices in the meat and vegetables will have been exuded.
After the stock has been cooked, strain it carefully through several layers of cheesecloth, reserving only the stock.
Skim off fat.
Cool, cover, and refrigerate.
Chef
