Gourmet Beef Stock Recipe
Ingredients
| Lean beef stew cubes | 1 Pound | |
| Lean veal stew cubes | 1 Pound | |
| Beef soup bones | 1⁄2 Pound | |
| Carrots | 3 , cut into 2 inch pieces | |
| Tomato | 1 , quartered and seeded | |
| Yellow onions | 2 Medium, quartered | |
| Garlic | 1 Clove (5 gm), minced | |
| Salt | 1 Teaspoon | |
| Dried thyme leaves | 1⁄2 Teaspoon | |
| Bay leaf | 1 | |
| Parsley sprigs | 2 | |
| Water | 1 Cup (16 tbs) |
Directions
Place meats, vegetables, garlic, salt, and bouquet garni in an 8-quart Dutch oven.
Pour in water to cover (about 3 quarts).
Simmer covered 2 to 2 1/2 hours.
Cool slightly.
Strain stock through a double thickness of cheesecloth into a storage container.
Taste for seasoning.
If a more concentrated flavor is desired, return stock to saucepan and simmer 20 to 30 minutes, or dissolve 1 to 2 teaspoons instant beef bouillon in the stock.
Store covered in refrigerator or freezer.
Remove solidified fat from top of stock before using.
Pour in water to cover (about 3 quarts).
Simmer covered 2 to 2 1/2 hours.
Cool slightly.
Strain stock through a double thickness of cheesecloth into a storage container.
Taste for seasoning.
If a more concentrated flavor is desired, return stock to saucepan and simmer 20 to 30 minutes, or dissolve 1 to 2 teaspoons instant beef bouillon in the stock.
Store covered in refrigerator or freezer.
Remove solidified fat from top of stock before using.
Chef
