Beef Stock
Beef stock is another of the essential of every kitchen freezer.
Print Facebook Pinterest Twitter Add to Collection Servings: 4 Litres
Calories: 178kcal
Ingredients
- 4 lbs meaty beef bones 2 Kg
- 2 medium onions roughly chopped
- 2 large carrots roughly chopped
- 2 ribs celery roughly chopped
- 4 quarts water 4 L
- 1 bunch parsley
- 1 leaf bay laurel
- 1/2 tsp dried thyme
- 12 whole peppercorns
- 2 whole cloves
- Salt to taste
Instructions
- Place the beef bones, onions, carrots, and celery in a roasting pan and bake in a preheated 500F (260C) oven, turning everything once or twice, until browned, about 30 minutes.
- Combine the bones and vegetables and the remaining ingredients in a large pot over high heat and bring to a boil.
- Reduce the heat and simmer covered for 3 hours.
- Strain the stock, pressing on the meat and vegetables to extract as much liquid as possible. Refrigerate and skim off and discard the fat that congeals on the surface.
- Keep refrigerated for up to 4 days, or freeze for up to 1 year.
Nutrition
Calories: 178kcal | Carbohydrates: 0.4g | Protein: 18g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 5g | Cholesterol: 48mg | Sodium: 238mg | Potassium: 144mg | Fiber: 0.2g | Sugar: 0.01g
