Basic Beef Stock

Basic Beef Stock

Ingredients

• 7 pounds beef bones, sawed into 2-inch pieces
• 1 (6-ounce) can tomato paste
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cups Water or claret wine
• 20 peppercorns
• 5 garlic cloves, peeled
• 5 bay leaves
• 1 teaspoon dried leaf thyme
• 1 1/2 gallons water

Directions

1) Preheat the oven to 400 degrees F. 

2) Place the bones on a roasting pan and roast in oven for 1 hour. 

3) Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. 

4) Place the pan on the stove and deglaze with the water or wine, scraping the bottom of the pan for browned particles. 

5) Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. 

6) Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones. 

Stock can be frozen and defrosted as needed, can stay frozen up to three months. The wine works better then the water for deglazing, but some people don't like the taste that the wine gives the stock. 












Until next time...




Love, Peace, & Chicken Grease.


DJ
(aka: The Noodle Ninja)