Beef Stock Home Made Makes 6 Quarts
Beef Stock Home Made Makes 6 Quarts
Open in Cookpad AppSteps
- 1
heat oven to 450°F
- 2
make cheescloth bag with all the herbs tie closed with string . leave length long enough to tie to pot.
- 3
arrange meat, bones and veg evenly in heavy roasting pan. for more flavor rub bones with tomatoe paste
- 4
roast uncovered turning every 20 min until vegs and meat deep brown
- 5
transfer ingredients from roaster to large stock pot and set to one side
- 6
pour off fat from roaster and discard
- 7
place roaster over high heat, add wine and deglaze . boil until reduced in half
- 8
pour roaster contents into stock pot
- 9
add 6 quarts of COLD water to stock pot. Enough to cover bones if 6 not enough
- 10
bring to boil. reduce to gentle simmer.
- 11
add herb bag , tieing to pot for easy removal
- 12
contents should just bubble on surface
- 13
skim any foam and discard
- 14
continue to simmer for 3 hours
- 15
if any skin forms, remove with slotted spoon and discard repeat as needed
- 16
add water as needed if level drops below top of bones
- 17
srain mixture through cheesecloth lined colander into a large bowl and discard solids
- 18
cool to room temp as soon as possible
- 19
transfer to containers and store in frige at least 8 hrs. good in fridge for 3 days or frozen for 4 months.
- 20
before using remove surface fat.
- 21
Original receipe Martha Steward.com
- 22
this stock can be used to make soups gravys and anywhere beef stock is used
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