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Beef Stock
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 202
% Daily Value**
Total Fat 14g
21%
Saturated Fat 7g
11%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 979mg
41%
Total Carbohydrate 18g
6%
Dietary Fiber 4g
14%
Sugars 8g
Protein 3g
Vitamin A  166%Vitamin C  67%
Calcium  10%Iron  11%
Potassium  19%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beef Stock

Date Added: January 04, 2014

Ingredients:

8 Peppercorns crushed (2 g)
2 Cloves a dash
2 Bay Leaves torn into small
2 Tablespoons Vegetable Oil vegetable
6 Pounds Bones beef
2 Onions trimmed
2 Carrots peeled
2 Celery stalks
1 Leek trimmed
4 Garlic cloves
1 Bunch Parsley stems
2 Cups Water plus more as needed
2 Tomatoes fresh or canned
1/2 Teaspoon Thyme Leaves dried
3 Thyme Leaves sprigs
3/4 Teaspoon Salt coarse
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Directions:

1. Preheat oven to 450 F Put the oil in a roasting pan and heat briefly in the oven.

2. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.

3. Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat.

4. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot.

5. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if necessary), and add 2 cups of cold water and boil briefly.

6. Scrape up all of the browned bits into the water.

7. Transfer the liquid to the stock pot and add enough cold water to cover.

8. Bring slowly to a boil, skimming off all of the froth that forms.

9. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt.

10. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients.

11. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering.

12. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth.

13. Gently press the solids to extract all of the liquid, and discard the solids.

14. Pour the stock into containers for storage and label and date them.

15. The stock will "keep" for up to 3 days in a refrigerator, and up to 6 months in a freezer.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 166% of your daily recommended intake per serving. This recipe is high in Vitamin C with 67% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Garlic, Celery, Onion allergies.
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