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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 16 |
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A basic beef stock useable in many other dishes. Ingredients:
5 lbs beef bones with meat attached |
3 tablespoons olive oil |
2 cups water |
14 cups water |
1 tablespoon salt |
1/4 teaspoon whole black peppercorns |
1 teaspoon dried thyme leaves |
1 teaspoon garlic cloves; sliced |
3/4 cup onion; chopped |
1 cup celery stalk; chopped |
1/2 cup carrot; chopped |
Directions:
1. Put the oil in a large baking pan. Add bones with meat attached. Toss to coat in the oil. Roast beef until the pieces are well browned, about 30 minutes at 350 F.
2. Pour in 2 cups of water and allow to set for about five minutes to loosen any pan drippings. If any remain, loosen them with a spatula. This is the rich beef flavor that makes the stock.
3. Transfer the beef bones with meat attached and liquid to a large stewing pot. Add the 14 cups of water, the seasonings and the vegetables. Bring to a boil, reduce heat to a simmer and cook for 2 hours. Strain stock into pint or quart jars. Can,
4. freeze, or refrigerate as you wish.
5. Use any meat for other dishes.
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