Basic Beef Stock
Source of Recipe
adapted from Wolverine at allrecipes.com
Recipe Introduction
A good, basic beef stock. I've used this to make my Onion Garlic Soup and it was very good.
List of Ingredients
6 pounds beef soup bones, beef ribs, oxtails, etc.
1 large onion, sliced
3 large carrots, cut into large pieces
1/2 cup water or red wine
2 stalks celery, including some leaves, cut into large pieces
1 can tomato paste mixed w/ olive oil
8 whole black peppercorns
4 sprigs fresh parsley
1 bay leaf
1 tablespoon salt, or to taste
2 teaspoons dried thyme
12 cups water
Recipe
Preheat oven to 450 degrees. In a large shallow roasting pan place soup bones, onion, celery and carrots. Sprinkle with pepper and toss with the tomato paste/oliveoil slurry. Roast, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
Place the browned bones, onion, celery and carrots in a large soup pot or Dutch oven. Deglaze the roasting pan with 1/2 c. water or wine and pour into the soup pot. Add peppercorns, parsley, bay leaf, salt, thyme. Add the 12 cups water.
Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Makes 8 cups.
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