Beef stock
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef bones |
| 2 | mediums | Carrots, |
| Coarsely chopped | ||
| ½ | Stalk celery, coarsely chop- | |
| Ped | ||
| 1 | Onion, coarsely chopped | |
| 1 | pinch | Of thyme |
| 8 | Peppercorns | |
| 1 | Bay leaf | |
| 3 | ounces | Tomato paste |
| 1 | Cl 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 ½.
Enjoy! - Jeff Duke