Beef Stock Recipe
Ingredients
| 2 pounds beef neck or marrow bones | ||
| Onions | 2 Small, quartered | |
| Water | 4 Cup (16 tbs) | |
| 1 small carrot, thickly sliced | ||
Directions
Place the bones and onions in a single layer in a roasting pan.
Broil 6" from the heat, stirring occasionally, for about 30 minutes, or until well browned.
Transfer to a 4-quart casserole.
Use a little of the water to loosen any baked-on particles from the roasting pan; add to the casserole.
Stir in the rest of the water and the carrots.
Microwave on high for 30 minutes.
Cover the casserole and let stand for 10 minutes.
Strain through a sieve into a large bowl.
Refrigerate until any fat that rises to the top congeals.
Remove the fat before using the stock. (If you will not be using the stock within two days, freeze it in single-serving-size containers.)
Broil 6" from the heat, stirring occasionally, for about 30 minutes, or until well browned.
Transfer to a 4-quart casserole.
Use a little of the water to loosen any baked-on particles from the roasting pan; add to the casserole.
Stir in the rest of the water and the carrots.
Microwave on high for 30 minutes.
Cover the casserole and let stand for 10 minutes.
Strain through a sieve into a large bowl.
Refrigerate until any fat that rises to the top congeals.
Remove the fat before using the stock. (If you will not be using the stock within two days, freeze it in single-serving-size containers.)
Chef
