Beef Stock
Nutrition
Calories: 2.24 kcalCarbohydrates: 0.52 gProtein: 0.12 gFat: 0.01 gSodium: 21.54 mgFiber: 0.12 gVitamin A: 1.0395 IUCalcium: 0.98 mgIron: 0.08 mg
Ingredients
- 8 lbs beef bones cracked
- 3 carrots peeled and chopped
- 3 medium yellow onions peeled and chopped
- 3 stalks celery chopped
- 2 tbsp tomato paste
- 2 cups red or white wine optional
- 2 plum tomatoes chopped
- 2 cloves garlic crushed and peeled
- 2 bay leaves
- 10 black peppercorns
- 3 sprigs fresh parsley
- Salt
Instructions
- Preheat oven to 400°.
- Put beef bones in a large roasting pan. Roast bones until brown, about 1 hour,
- Add carrots, onions, celery, and tomato paste. Mix well and continue roasting until vegetables are well browned, about 40 minutes.
- Place roasting pan on top of stove and transfer bones and vegetables to a large stockpot.
- Heat roasting pan over medium-high heat, add 2 cups wine or water, then scrape up browned bits from bottom of pan. Simmer for about 1 minute, then add deglazing liquid to stockpot.
- Add tomatoes, garlic, bay leaves, peppercorns, parsley, and 4 quarts water. Simmer over medium-low heat, skimming occasionally, for 3 hours.
- Remove from heat then strain stock and discard solids. Season to taste with salt.
- If not using immediately, refrigerate or freeze.