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Beef Stock
Yield: Makes about 1-1/2 quarts stock
Ingredients:
4pounds meaty beef bones
2large onions
2large carrots, halved
4stalks celery, halved
3-1/2quarts cold water, divided
8sprigs parsley
2bay leaves
1teaspoon dried thyme leaves, crushed
6black peppercorns
3whole cloves
Preparation:
1.Preheat oven to 450°F. Rinse bones in cold water; arrange in large roasting pan.2.To brown bones, place roasting pan with bones in oven for 30 minutes, turning once.3.Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.4.Arrange onions, carrots and celery over bones. Roast 30 minutes more.**For added zip, you may spread 3 ounces tomato paste over bones at this point. Roast an additional 15 minutes. Proceed as directed in step 5.5.Remove bones and vegetables from roasting pan and place in stockpot or 5-quart Dutch oven. Skim fat from roasting pan with spoon.6.To deglaze the pan, pour 2 cups water into pan. Place over burners and cook over medium-high heat, scraping up brown bits and stirring constantly 2 to 3 minutes or until the mixture has reduced by about half. Transfer mixture to stockpot.7.Add remaining 3 quarts water, parsley, bay leaves, thyme, peppercorns and cloves to stockpot. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam that rises to the top with large spoon.8.Remove stock from heat and cool slightly. Remove large bones. Strain stock through large sieve or colander lined with several layers of damp cheesecloth, removing bones and vegetables; discard bones and vegetables.9.Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in storage containers for several months.
Favorite Beef Stew
Other ways:
Serves 6
Preparation time
less than 30 mins
Cooking time
over 2 hours
Ingredients
1kg/2¼lb beef bones2 carrots, peeled and roughly chopped2 onions, peeled and quartered2 sticks celery, roughly chopped1 tbsp vegetable oil8 peppercorns2 dried bay leaves3-4 fresh parsley stalks1 sprig fresh thyme
Method
1. Heat the oven to 200C/400F/Gas 6.2. Put the bones in a roasting tin and bake until well browned.3. Put the carrot, onion and celery in another roasting tin and toss in the oil. Bake until well browned.4. Put the vegetables and the bones in a large pan and add the peppercorns, bay leaves, parsley and thyme. Cover with water. 5. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 3-4 hours. From time to time, skim off any scum that forms. Strain into a large bowl and allow to cool. Chill overnight. Skim off any fat that has formed on the surface.6. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube.
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