Beef Stock

Ingredients

  • 7 lbs. beef soup bones
  • Mirepoix:
  • 2 onions
  • 1 leek
  • 2-3 carrots
  • 3-4 celery
  • 2 crushed garlic cloves
  • Bouquet Garni:
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 6-8 whole peppercorns
  • 8 parsley stems
  • 4 whole cloves
  • 1 tablespoon tomato paste

Method

  • 1. Roast the bones for about 45 minutes. Add the mirepoix and tomato paste to roasting pan of bones and roast another 15-20 minutes.
  • 2. Place the bones in a stockpot with the vegetables. Pour the fat out of the roasting pan and deglaze the pan adding the juices to the stockpot. Cover with cold water until 2 inches above the bones.
  • 3. Bring to a boil and lower to simmer. Skim the scum. Add the bouquet garni.
  • 4. Simmer for about 8 hours.
  • 5. Remove the bones with a slotted spoon. Strain the stock.
  • 6. Cool in a waterbath and refrigerate.

Notes

  • NOTES:
  • NOTES : This is a wonderful stock to have on hand. Not only is it a great soup base but it can be reduced to a glace and used to enrich sauces. Use the stock in place of water in pot roasts, stews, sauces. A great flavor enhancer.
  • SERVINGS: 1
  • SOURCE: Char Zyskowski