Beef stock #1
6 Servings
Ingredients
| Quantity | 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 | |
Directions
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, .