Beef stock #1

Yield: 6 Servings

Measure Ingredient
2 pounds Beef bones
2 Medium-size carrots; coarsely chopped
½ Stalk celery; coarsely chopped
1 Onion; coarsely chopped
1 pinch Thyme
8 Peppercorns
1 Bay leaf
3 ounces Tomato paste
1 Clove garlic

1. Preheat oven to 350 F. Bake bones until browned, about 1 hour.

2. Place bones in large stock pot. Add remaining ingredients & enough water to cover. Bring to boil; boil about 2 minutes.

3. Remove from heat & strain. Discard bones & vegetables. Return the stock to pot & cook over medium heat until reduced by ½.

MARIOS

TURTLE CREEK VILAGE, DALLAS. USE IN LASAGNE VERDE PAVAROTTI

From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

Similar recipes