Beef stock (from class at cook's of crocus hill)
1 stock
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Meaty beef bones (neck, shank, joints, etc.) |
| 4 | mediums | Yellow onions, peeled and roughly chopped |
| 1 | can | Tomato paste (6 oz.) or 2 cups fresh, chopped |
| 7 | mediums | Carrots, chopped |
| 2 | Leeks, white part only, cleaned and chopped | |
| 3 | Stalks celery, chopped | |
| 4 | Bay leaves | |
| 1 | tablespoon | Whole black peppercorns |
| 4 | Sprigs fresh thyme, or 1 1/2 ts. dried | |
| 6 | Sprigs parsley | |
| Water | ||
Directions
YIELD: 1 gallon
Preheat oven to 400 degrees F.
Place beef bones in a single layer in a large roasting pan. Roast for 1 hour, turning bones occasionally, and drain off some but not all of the fat if there seems to be a lot. Add chopped vegetables and tomato paste or pieces. Mix in with the bones so the vegetables are evenly coated with fat, and roast for another ½ hour, or until beef and vegatables are both well browned.
Place bones and vegetables into a large stock pot, draining off as much of the remaining fat as possibe. Add remaining ingredients; stir to combine. Cover with cold water.
Deglaze the roasting pan with 1 cup of water, scraping brown bits from bottom of pan. Add to the stock pot.
Set the pot off to one side of the burner to make skimming easier.
Bring the stock to a boil and skim. Reduce the heat to a simmer, loosely cover and continue cooking for about 4 hours. Skim occasionally, and do not allow to boil.
Strain through a china cap or a colander lined with cheesecloth.
discard all bones, vegetables, etc.
Refrigerate stock. Remove any solidified fat from the stock before using or freezing.
Mary Riemerman from class at Cook's of Crocus Hill Submitted By MARY RIEMERMAN On 02-13-95