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Recipes - Beef Stock Recipe

Recipe Name

Beef Stock

Submitted by Jacob
Recipe Description Beef Stock
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 15 Cook Time (minutes) 780 Ready In (minutes) 795
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Amt. Measure Ingredient
can (6 oz)tomato paste
cup, dicedcelery, cut into 1/2-in pieces
cup, choppedCarrot, chopped
cups, choppedOnion, chopped
fliud ouncesred wine
teaspoonblack pepper, whole
leavesbay leaf
teaspoonSprigs Thyme
cups (8 fl oz)water, cold
poundsBeef, carcass, separable lean and fat, choice, raw
Sequence Step
1Preheat oven to 425° F.
2Spread bones in a roasting pan and roast for about 30 minutes, turning once.
3Remove from the oven, and paint a thin layer of tomato paste over the bones.
4Put the veggies on top of the bones, roast another 15-20 minutes, until veggies begin to caramelize.
5Remove the bones and vegetables to a stock pot.
6Deglaze the roasting pan with wine or water, and pour this into the stock pot.
7Add peppercorns, bay leaves and thyme.
8Cover the bones with cold water.
9Over medium heat, slowly bring the bones up to a very gentle simmer.
10Don’t let the stock boil.
11Adjust the temperature to maintain a gentle bubbling.
12Every thirty minutes or so, skim off any foam that rises to the top of the pot.
13Let the stock simmer gently for at least four hours.
14If you have the time, it can simmer for up to 12 hours.
15Add a little more water and lower the heat if you are getting too much evaporation.
16When the stock is done, remove the bones and discard.
17Strain through a fine mesh strainer or through a colander lined with 3-4 layers of cheesecloth.
18Chill quickly, then refrigerate.
19Skim off the fat from that has solidified on top, and discard.

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