Low-salt beef stock
16 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Small beef bones |
| 4 | Garlic clove(s), mashed | |
| 2 | larges | Carrots, thinly sliced |
| 2 | Stalks celery, chopped | |
| 1 | large | Onion(s), quartered |
| 3 | cups | Red wine |
| 3 | Bay leaves | |
| 4 | Sprigs parsley | |
| 4 | Peppercorns, crushed | |
| ½ | teaspoon | Liquid smoke |
| 16 | cups | Water |
Directions
Preheat oven to 300 F.
Remove remaining meat and fat from bones. In a large roasting pan, combine bones, garlic, 1 sliced carrot, ½ cup celery, and 2 onion quarters. Roast for ½ hour, turning bones once. Place hot bones in a deep stew pot. Deglaze the roasting pan by adding the wine and with a wooden spoon, scraping bottom of pan. Add deglazed vegetables and juices to stew pot, follow with remaining ingredient. Bring to a boil. Skim foam from surface. Reduce to a simmer and cover the pot; cook for 2 hours.
Let broth cool. Skim off fat. Remove meat and save for other uses.
STrain broth and refrigerate overnight. Skim off the fat that coagulates after refrigeration. Can be stored in refrigerator for up to 2 weeks.
Healthy Southwestern Cooking
by Bob Wiseman
ISBN 0-87358-618-2
pg 50
Submitted By DIANE LAZARUS On 11-27-95