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Beef Stock Home Made Makes 6 Quarts Recipe

Beef Stock Home Made Makes 6 Quarts Recipe
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Cooking Time : 5 minutes
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Prepare the ingredients before making Beef Stock Home Made Makes 6 Quarts in your home. Then, follow these steps below to serve Beef Stock Home Made Makes 6 Quarts for your family or friends.

Ingredients: Beef Stock Home Made Makes 6 Quarts

  • Soup Stock
  • 1 lb beef stew meat cubed
  • 5 lb meaty beef bones smaller peices
  • 1 large onion peel on quartered
  • 2 large carrots cut into thirds
  • 2 stalks celery cut into thirds
  • 2 cup red wine good drinkable
  • 8 sprigs of parsley
  • 6 sprigs of thyme
  • 4 sprigs of rosemary
  • 2 dry bay leaves
  • 1 tbsp whole black peppercorns
  • Optional
  • 6 oz tomatoe paste optional

How to Make Beef Stock Home Made Makes 6 Quarts

If you have prepared the ingredients needed, now time to start cooking. There are 22 steps you must follow to make Beef Stock Home Made Makes 6 Quarts in your home by yourself.

    Step 1
  • heat oven to 450°F
  • Step 2
  • make cheescloth bag with all the herbs tie closed with string . leave length long enough to tie to pot.
  • Step 3
  • arrange meat, bones and veg evenly in heavy roasting pan. for more flavor rub bones with tomatoe paste
  • Step 4
  • roast uncovered turning every 20 min until vegs and meat deep brown
  • Step 5
  • transfer ingredients from roaster to large stock pot and set to one side
  • Step 6
  • pour off fat from roaster and discard
  • Step 7
  • place roaster over high heat, add wine and deglaze . boil until reduced in half
  • Step 8
  • pour roaster contents into stock pot
  • Step 9
  • add 6 quarts of COLD water to stock pot. Enough to cover bones if 6 not enough
  • Step 10
  • bring to boil. reduce to gentle simmer.
  • Step 11
  • add herb bag , tieing to pot for easy removal
  • Step 12
  • contents should just bubble on surface
  • Step 13
  • skim any foam and discard
  • Step 14
  • continue to simmer for 3 hours
  • Step 15
  • if any skin forms, remove with slotted spoon and discard repeat as needed
  • Step 16
  • add water as needed if level drops below top of bones
  • Step 17
  • srain mixture through cheesecloth lined colander into a large bowl and discard solids
  • Step 18
  • cool to room temp as soon as possible
  • Step 19
  • transfer to containers and store in frige at least 8 hrs. good in fridge for 3 days or frozen for 4 months.
  • Step 20
  • before using remove surface fat.
  • Step 21
  • Original receipe Martha Steward.com
  • Step 22
  • this stock can be used to make soups gravys and anywhere beef stock is used
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