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Beef stock

Beef stock
,
CookItEasy.net
CookItEasy.net

Ingredients/Components

  • water - 3 qt
  • bay leaves - 2 item
  • kosher salt - 1 Tbsp
  • celery stalk with leaves - 1 item
  • beef flanken or shin of beef with bone - 3 lb
  • large onion, peeled and studded with 5 cloves - 1 item
  • large carrot, cut into 2-inch pieces - 1 item
  • fresh gr - 1 tsp

How to make beef stock:

In large kettle, combine beef, bay leaves, onion with cloves, celery stalk, carrot, salt, pepper and water. Bring to boil. Reduce to a simmer. Skim off froth. Cook 1 1/2 hours, skimming occasionally. Strain stock through a sieve and chill, reserving meat. Discard vegetables. Shred meat and reserve in refrigerator, covered. Stock can be refrigerated for 2 to 3 days or frozen for up to 3 months. Before use, remove congealed fat from top.

Recipe categories: < 4 hours, Time to make, Inexpensive.

Rating:
Beef stock
3.5
Average rating: 3.5 of 5, total votes: 4
Cook. Time: PT3H40M
Total Time: PT3H40M


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