Bailey's beef stock

Yield: 8 Servings

Measure Ingredient
5 pounds Mixed beef and veal bones
2 larges Carrots; scrubbed
2 larges Ribs celery; cleaned
2 larges Onions; cut in half
Water
2 tablespoons Tomato paste
6 Parsley sprigs
1 teaspoon Thyme; leaves
18 Peppercorns
2 mediums Garlic cloves; crushed

Preheat oven to very hot, about 500F degrees. Place bones in a single layer in a roasting pan, break carrots and celery into large pieces and sprinkle among the bones, ditto with the onions. Roast for 30 to 45 minutes until meat, bones, and vegetables begin to brown, even burn a little. Dump these into a deep stock pot. Pour about a half inch of water into the roasting pan and dissolve any bits which have stuck to the bottom of the pan. Pour over bones. Add more water to several inches above bones. Bring to a boil and stir in tomato paste. Add parsley, thyme, peppercorns, and garlic.

Cook, barely simmering, for several hours, adding more hot water as necessary. Strain and boil slowly until reduced and flavor is intensified.

Allow to cool and skim any fat from the top.

SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040) Notes: Refrigerate, tightly covered, or freeze. Makes about 2 quarts Recipe by: Lee Bailey's Soup Meals: Cold-Weather Posted to MC-Recipe Digest V1 #1049 by KitPATh <phannema@...> on Jan 28, 1998

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