Beef Stock Recipe
Ingredients
| Beef bones | 6 Pound | |
| Onion | 1 Large, sliced | |
| Carrots | 2 | |
| Celery with leaves - 2 stalks, cut up | ||
| Tomato | 1 | |
| Whole black peppercorns - 8 numbers | ||
| Parsley sprigs | 4 | |
| Bay leaf - 1 number | ||
| Garlic | 1 Clove (5gm), halved | |
| Salt | 1 Tablespoon | |
| Cold water | 12 Cup (16 tbs) | |
Directions
MAKING
1. In a large pan, combine water and beef soup bones along with onion; carrots; celery; tomato, if desired; peppercorns; parsley; bay leaf; garlic; and salt; bring the mixture to boil.
2. Reduce heat; cover and simmer for about 5 hours.
3. Remove the beef bones from the broth with a slotted spoon.
4. Line 2 layers of cheesecloth and strain the stock through it; discard the seasonings.
5. Skim off the fat with a metal spoon, or chill the stock and remove the solidified fat before use.
SERVING
6. Beef stock can be used to make soup, stew, roast and even rice as it has a marvelous taste and aroma.
TIP
Always use cold water to make stock because in cold water, certain proteins, notably albumin, will dissolve. And albumin helps clarify a stock and gives a clearer stock.
1. In a large pan, combine water and beef soup bones along with onion; carrots; celery; tomato, if desired; peppercorns; parsley; bay leaf; garlic; and salt; bring the mixture to boil.
2. Reduce heat; cover and simmer for about 5 hours.
3. Remove the beef bones from the broth with a slotted spoon.
4. Line 2 layers of cheesecloth and strain the stock through it; discard the seasonings.
5. Skim off the fat with a metal spoon, or chill the stock and remove the solidified fat before use.
SERVING
6. Beef stock can be used to make soup, stew, roast and even rice as it has a marvelous taste and aroma.
TIP
Always use cold water to make stock because in cold water, certain proteins, notably albumin, will dissolve. And albumin helps clarify a stock and gives a clearer stock.
Chef
