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    STOCK: Beef Stock #1


    Source of Recipe


    Cook's Of Crocus Hill

    * Exported from MasterCook *

    Beef Stock (Cook's Of Crocus Hill)

    Recipe By :Cook's of Crocus Hill
    Serving Size : 0 Preparation Time :0:00
    Categories : Soups, Stock

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    5 pounds meaty beef bones -- (neck, shank,
    -- joints, etc.)
    4 medium yellow onions -- peeled and roughly
    -- chopped
    1 can tomato paste -- (6 oz.)
    or
    2 cups fresh tomatoes -- chopped
    7 medium carrots -- chopped
    2 leeks -- white part only,
    -- cleaned and chopped
    3 stalks celery -- chopped
    4 bay leaves
    1 tablespoon whole black peppercorns
    4 sprigs fresh thyme
    or
    1 1/2 teaspoons dried thyme
    6 sprigs parsley
    Water

    Preheat oven to 400 degrees F.

    Place beef bones in a single layer in a large roasting pan. Roast for 1 hour, turning bones occasionally, and drain off some but not all of the fat if there seems to be a lot. Add chopped vegetables and tomato paste or pieces. Mix in with the bones so the vegetables are evenly coated with fat, and roast for another 1/2 hour, or until beef and vegetables are both well browned.

    Place bones and vegetables into a large stock pot, draining off as much of the remaining fat as possible. Add remaining ingredients; stir to combine. Cover with cold water.

    Deglaze the roasting pan with 1 cup of water, scraping brown bits from bottom of pan. Add to the stock pot.

    Set the pot off to one side of the burner to make skimming easier.

    Bring the stock to a boil and skim. Reduce the heat to a simmer, loosely cover and continue cooking for about 4 hours. Skim occasionally, and do not allow to boil.

    Strain through a china cap or a colander lined with cheesecloth. Discard all bones, vegetables, etc.

    Refrigerate stock. Remove any solidified fat from the stock before using or freezing.

    Posted by Mary Riemerman from class at Cook's of Crocus Hill.

    Formatted for Master-Cook by:
    Judi Mae Phelps (judimae@earthlink.net)


    Yield:
    "1 gallon"

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