Beef Stock Recipe
A good Beef Stock is vital for a number of recipes, Here is a well tested and perfected Beef Stock recipe that has never failed me!
Ingredients
| Beef bones | 10 Pound | |
| Canned tomatoes | 1 1/2 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Onions | 3 Medium, chopped | |
| Tomato puree | 1/2 Cup (16 tbs) | |
| 2 ribs of celery, chopped | ||
| Thyme | 1/2 Teaspoon | |
| Carrots | 2 , chopped | |
| Pepper | 1/2 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Bay Leaf | 1 | |
Directions
Preheat the oven to 400° F.
Saw the beef bones in half or ask the butcher to do it.
Place the bones in a roasting pan and brown in the oven at 400° F for 45 minutes or until well browned.
Remove from the oven, drain the fat, and place the bones in a soup pot.
Heat the oil in a heavy skillet.
Add the onions, celery, carrots, and garlic.
Brown well.
Drain.
Add the browned vegetables, tomatoes, tomato puree, thyme, pepper, and bay leaf to the pot of bones.
Cover with cold water.
Bring to a boil, reduce the heat, and simmer, uncovered, for 6 to 8 hours, removing any scum that appears on the surface.
Strain the stock and remove all fat.
Refrigerate.
Saw the beef bones in half or ask the butcher to do it.
Place the bones in a roasting pan and brown in the oven at 400° F for 45 minutes or until well browned.
Remove from the oven, drain the fat, and place the bones in a soup pot.
Heat the oil in a heavy skillet.
Add the onions, celery, carrots, and garlic.
Brown well.
Drain.
Add the browned vegetables, tomatoes, tomato puree, thyme, pepper, and bay leaf to the pot of bones.
Cover with cold water.
Bring to a boil, reduce the heat, and simmer, uncovered, for 6 to 8 hours, removing any scum that appears on the surface.
Strain the stock and remove all fat.
Refrigerate.
Chef
