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Emeril's Beef Stock
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A picture of Emeril's Beef Stock.

Emeril's Beef Stock

Steve Cultrera
Steve Cultrera @cook_3815933

My favorite beef stock recipe.

My favorite beef stock recipe.

Read more

Emeril's Beef Stock

Steve Cultrera
Steve Cultrera @cook_3815933

My favorite beef stock recipe.

My favorite beef stock recipe.

Read more
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Ingredients

  1. 7 lbBeef bones, sawed into 2" pieces
  2. 1 canTomato Paste, 6 oz
  3. 2 cupOnion, chopped
  4. 1 cupCelery, chopped
  5. 1 cupCarrots, chopped
  6. 2 cupWine
  7. 20Peppercorns
  8. 5 cloveGarlic, peeled
  9. 5Bay leaves
  10. 1 tspThyme, dried
  11. 1 1/2 gallonWater
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Steps

  1. 1

    Heat oven to 400°F. Place bones in roasting pan and roast for 1 hour. Remove from oven and smear bones with tomato paste. Lay vegetables over bones/paste. Return to oven and roast for 30 minutes. Place pan on stove and deglaze with wine, scraping the bottom of pan for browned particles. Put everything in a stock pot along with all remaining ingredients (peppercorns, garlic,herbs,and water). Bring to boil and then simmer for 4 hours. Skim off fat, remove bones, and strain liquid.

  2. 2

    Optionally, use one big Dutch oven instead of a roasting pan and stock pot.

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Steve Cultrera
Steve Cultrera @cook_3815933
on November 18, 2014 22:47

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