Beef Stock

Name: Beef Stock
Total time: 19800 s
Yield: 8-serving
Cuisine: Indian
Ingredients: 7 Pounds beef bones; quartered 2 onions ,; 2 carrots , peeled and halved; 2 Cups Burgundy wine; 20 peppercorns; 5 Cloves garlic; 5 Bay Leaves; 20 Sprigs thyme fresh; 10 Sprigs parsley fresh; 6 Ounces tomato paste

James Andrews @cook_7799394

Palm Harbor, Florida

My recipe for the perfect Beef stock

James Andrews @cook_7799394

Palm Harbor, Florida

My recipe for the perfect Beef stock

Saved

Ingredients

330 mins

8-serving

7 Poundsbeef bones
quartered 2onions ,
2carrots , peeled and halved
2 CupsBurgundy wine
20peppercorns
5 Clovesgarlic
5Bay Leaves
20 Sprigsthyme fresh
10 Sprigsparsley fresh
6 Ouncestomato paste

Saved

Steps

330 mins

1

Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes
2

Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer.
3

Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones. Cool immediately in a sink full of ice water to below 40 degrees. Place in refrigerator overnight.
4

Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months