How to Make Beef Stock
Beef stock, or beef broth, is readily available in cans. But you'll feel like a real pro making your own - and it does taste better. Yields about 8 cups. Does this Spark an idea?
Things You'll Need
- 2 halved garlic cloves
- 2 medium onions - cut up
- 4 bay leaves
- cheesecloth
- pots
- colanders
- 2 stalks celery with leaves, cut up
- 3 cut-up carrots
- roasting pans
- 1 tbsp. dried, crushed basil
- 8 sprigs fresh parsley
- airtight containers
- 10 black peppercorns
- 4 lbs. meaty soup bones (short ribs or beef shank crosscuts)
- Cheesecloth
- Airtight Containers
- Colanders
- Pots
- Roasting Pans
Instructions
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1
Preheat oven to 450 degrees F.
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2
Put the soup bones in a large, shallow roasting pan.
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3
Bake bones about 30 minutes, or until well browned, turning at the 15-minute mark.
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4
Put soup bones in a large pot. Pour 1/2 c. water into the roasting pan and scrape up any crusty browned bits. Add water mixture to pot.
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5
Add carrots, onions, celery, parsley, black peppercorns, basil, bay leaves, garlic, and 1 1/2 tsp. salt to pot.
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6
Add 10 c. water to pot and bring to a boil. Reduce heat, cover and simmer 3 1/2 hours. Remove soup bones.
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7
Line a colander with 2 layers of cheesecloth. Set over a heatproof bowl and pour broth into colander to strain.
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8
Discard vegetables and seasoning.
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9
Chill broth, then lift off fat.
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10
Store broth in covered container in the refrigerator for up to three days, or freeze for up to six months.
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1
Comments
View all 7 Comments-
Sandra Mireles
Feb 25, 2009
Thanks for the recipe. Great idea! -
Elizabethknows
Sep 09, 2008
sounds easy and a lot healthier thanks=] -
klnygaard
Sep 06, 2008
thank you--love idea #5 -
Desula
Sep 06, 2008
Thank you for the homemade beef stock recipe. I really like the idea of storing this in ice trays. -
Terria Fleming
Sep 06, 2008
Sounds very good.