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Beef Stock

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Source: Outdoor Entertaining

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Active Time:  10 Minutes
Total Time:  5 Hours 40 Minutes
Yield:  Makes 2-3 quarts

This stock makes an excellent base for sauces for meat.

RECIPE INGREDIENTS

4 lb beef bones, preferably meaty ones

1/2 cup oil

4 onions, finely chopped

2 leeks, chopped

2 large carrots, chopped

3 stalks celery , including leaves, chopped

1 1/2 tablespoon dried thyme

4 bay leaves

12 black peppercorns

1 cup parsley leaves, loosely packed

2 teaspoons salt

1/2 cup tomato paste

Water as needed

DIRECTIONS

Preheat oven to 400 degrees.

Spread bones in a single layer on a large baking sheet. Bake for 1 1/2 hours, turning occasionally.

Heat oil in a large pot. Add onions, leeks, carrots and celery and cook over high heat, stirring often. Add browned bones and remaining ingredients.

Pour 1 cup water into pan in which bones were cooked; scrape caramelized parts from base and sides.

Add water and meat particles to stock. Add additional water to cover all ingredients. Set pot over medium heat, bring to a boil and simmer for 4 hours, skimming occasionally. Strain and discard solids. Cool and refrigerate or freeze. Remove any solidified fat before using. Will keep up to 3 days in the refrigerator or, if frozen, will keep indefinitely.

Serving Size = 1/2 cup

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 2-3 quarts

Calories:

132

Sodium:

224mg

Fiber:

Carbohydrates, Total:

12g

Protein:

% Cal. from Fat:

61%

Fat. Total:

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