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Active Time: 10 Minutes
Total Time: 4 Hours 40 Minutes
Yield: Yields about 2 quarts
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| This flavorful stock can be adapted to make veal or lamb stock by simply substituting veal or lamb bones and meat for the beef. |
RECIPE INGREDIENTS
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DIRECTIONS
Preheat the oven to 450 degrees F. Place the beef bones, meat, and trimmings in a roasting pan with the carrots and onions. Roast in the oven for 30 to 40 minutes, stirring occasionally, until the mixture is browned. Transfer to a stockpot. Pour off the fat from the roasting pan and deglaze with the hot water, scraping the sides and bottom of the pan to loosen all the pieces. Add this mixture to the stockpot along with the remaining stock ingredients. Add enough water to cover the mixture by 2 inches and bring to a boil. Reduce the heat and simmer the stock for at least 4 hours, uncovered. Occasionally skim off any impurities that rise to the surface as it cooks. Add more water as necessary to keep the mixture covered. Strain, discard the solids, and let the stock cool. Cover and refrigerate until needed (keeps up to 5 days in the refrigerator or can be frozen up to 3 months).
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Serving size = 1 cup
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Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Yields about 2 quarts
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