Homemade Beef Stock
This is my mother's beef stock recipe. Roasting soup bones in the oven first gives hearty beef flavor to this basic stock. Inaddition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces, and vegetable dishes--- 4 pounds meaty beef soup bones with a little fat on each (beef shanks or short ribs, roasted round steak bones) 3 medium carrots, cut into chunks (old carrot's that might be thrown away) 3 celery ribs, cut into chunks or all the leaves and parts of celery that would normally be thrown away (can be use this for all stocks) 2 medium onions, peeled and quartered 1/2 cup warm water 3 bay leaves 3 garlic cloves 8 to 10 whole peppercorns 3 to 4 sprigs fresh parsley 1 teaspoon each dried thyme, marjoram, and oregano 3 quarts (or more) cold water Place soup bones in a large roasting pan. Bake, uncovered, at 450°F. for 30 to 50 minutes depending upon amount of bones. (They can bake at a lower temperature, but the high temperature starts the roasting process.) Add carrots, celery and onions. Bake 30 minutes longer; drain fat. With a slotted spoon, transfer bones and vegetables to a large soup kettle. Add warm water to the roasting pan; stir to loosen browned bits from pan. Transfer pan juices to kettle. Try not to leave a single flavor bite behind!! Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes, depending on amounts and size of soup kettle. Reduce heat; simmer, uncovered, for 4 to 5 hours, skimming the surface as foam rises. If necessary, add hot water during the first 2 hours to keep ingredients covered. Set beef bones aside until cool enough to handle. Remove meat from bones. Discard bones and save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. (overnight is best!) Skim fat from surface. Yields about 2-1/2 quarts clear broth
Yields about 2-1/2 quarts clear broth
dianne11323
7/8/2004
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