Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, beef stock. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Make homemade beef stock by roasting marrow bones and cooking on a low simmer with aromatic vegetables and herbs. Beef stock preparation begins by slowly simmering bones, vegetables, and seasonings for several hours. The longer a stock is simmered, the more flavor is added to the final product.
Beef Stock is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Beef Stock is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have beef stock using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Beef Stock:
- Get 7 Pounds beef bones
- Prepare quartered 2 onions ,
- Prepare 2 carrots , peeled and halved
- Take 2 Cups Burgundy wine
- Get 20 peppercorns
- Take 5 Cloves garlic
- Make ready 5 Bay Leaves
- Prepare 20 Sprigs thyme fresh
- Prepare 10 Sprigs parsley fresh
- Make ready 6 Ounces tomato paste
This simple recipe is just about as easy as it gets and is perfect for most dishes. Our beef stock is some of the darkest and richest we've ever tasted. As with traditional stocks, we roast the bones before cooking to deepen the flavor, and add cow's feet, which break down during the. A homemade beef stock is easy to make with roasted beef bones and trimmings, along with vegetables, water, and herbs.
Steps to make Beef Stock:
- Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes
- Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer.
- Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones. Cool immediately in a sink full of ice water to below 40 degrees. Place in refrigerator overnight.
- Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months
The meaty beef bones and vegetables are oven roasted before beginning this rich hearty beef stock seasoned with black pepper, bay leaf and thyme. Beef stock and bone broth add intense, rich flavor to recipes. But have you ever thought about using it in smoothies? Beef stock is the second most frequent stock that I make. For me it is a little less convenient than chicken stock, since I often buy whole chickens and, therefor always have a supply of chicken bones.
So that is going to wrap it up with this exceptional food beef stock recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
