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Beef Stock

Source: Outdoor Entertaining
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Active Time:  10 Minutes
Total Time:  5 Hours 40 Minutes
  Makes 2-3 quarts
This stock makes an excellent base for sauces for meat.
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
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: 3g
Carbohydrates, Total: 12g
Protein: 2g
% Cal. from Fat: 61%
Fat. Total: 9g
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