Beef Stock Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Beef bones,
2 medium: Carrots,
Coarsely chopped,
1/2 Stalk: celery, coarsely chop-
Ped,
1: Onion, coarsely chopped
1 pinch: Of thyme,
8: Peppercorns,
1: Bay leaf,
3 ounce: Tomato paste,
1 centiliter: Garlic,
Directions:
Preheat oven to 350 F. Bake bones until browned, about
1 hour.
Place bones in large stock pot. Add remaining ingredients & enough
water to cover. Bring to boil; boil about 2 minutes.
Remove from heat & strain. Discard bones & vegetables. Return the
stock to pot & cook over medium heat until reduced by 1/2.
Enjoy! - Jeff Duke
Source from luhu.jp
1 hour.
Place bones in large stock pot. Add remaining ingredients & enough
water to cover. Bring to boil; boil about 2 minutes.
Remove from heat & strain. Discard bones & vegetables. Return the
stock to pot & cook over medium heat until reduced by 1/2.
Enjoy! - Jeff Duke
Source from luhu.jp