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Roasted Beef Stock

    • Medium


    Preheat oven 400 degrees.

    Place beef bones on a baking sheet lined with foil. Roast bones for 45 minutes to 1 hour until bones are a dark brown color.

    Meanwhile rough chop the onion (skin on), carrots, and celery.

    Remove beef bones from the oven and place in a large stock pot along with the vegetables, bay leaf and bouquet garni.

    Cover with water till three quarters.

    If neccessary more water can be added later.

    Bring the liquid to a simmer.

    DO NOT let the stock boil this will reduce the amount of protient and fat released from the bones.

    Occasionally skim and degrease the stock by running a spoon over the surface.

    Let stock simmer for 6-8 hours adding water if there is too much evaporation.

    Cool and strain the stock into a clean container.

    The stock can be used immediately or stored in the freezer for later use.

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    Semone Noel

    I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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