Basic Beef Stock
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 large
Onion3 large
Carrot12 cups
Water1 large
Tomato1 cup
Parsnip (chopped)1 medium
Potato4 sprigs
Parsley (fresh)1
Bay Leaf1 tbsp
Salt2 tsps
Dried Thyme2 cloves
GarlicDirections:
1
Preheat oven to 450 degrees F (230 degrees C)
2
Trim root end off onion
3
Slice or quarter the onion, peel and all
4
Scrub carrots and chop into 1-inch chunks
5
In a large shallow roasting pan, place soup bones, onion, and carrots
6
Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally
7
Drain off fat
8
Place the browned bones, onion, and carrots in a large soup pot or Dutch oven
9
Pour 1/2 cup water into the roasting pan and rinse
10
Pour this liquid into soup pot
11
Scrub the potato and chop it into chunks, peel and all
12
Chop the celery stalks into thirds
13
Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot
14
Pour in the 12 cups of water
15
Bring mixture to a boil
16
Reduce heat
17
Cover and simmer for 5 hours
18
Strain stock
19
Discard meat, vegetables, and seasonings
20
To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell
21
Add to strained stock
22
Bring to a boil
23
Remove from heat, and let stand 5 minutes
24
Strain again through a sieve lined with cheesecloth