When your recipes call for beef stock, don’t reach for the canned version. My simple beef stock recipe is loaded with flavor and is perfect for soup, stews or any recipe that needs a meaty stock. Since you control the ingredients, homemade stock isn’t filled with salt like most commercial brands.
RecipeSavants.comWhen your recipes call for beef stock, don’t reach for the canned version. My simple beef stock recipe is loaded with flavor and is perfect for soup, stews or any recipe that needs a meaty stock. Since you control the ingredients, homemade stock isn’t filled with salt like most commercial brands.Smart Recipes, American Recipes, Beef Recipes, RecipesBeefAmericanHomemade Beef StockPT6HServes 8
Ingredients:
4 Pounds Beef Shank Or Short Rib Bones3 Medium Carrots3 Medium Celery Stalks2 Medium Onions0.5 Cup Warm Water3 Whole Bay Leaves3 Cloves Garlic10 Whole Black Peppercorns1 Small Bunch Fresh Parsley1 Teaspoon Dried Thyme1 Teaspoon Dried Marjoram1 Teaspoon Dried Oregano6 Cups Cold WaterPreheat oven to 450 degrees. In a large roasting pan, bake bones for 30 minutes. Add carrots, celery & onions and bake for an additional 30 minutes. Drain & discard fat.In a Dutch oven over medium heat, transfer bones & veggies. Add warm water to the roasting pan and use a wooden spoon to loosen browned meat bits. Add pan juices to the Dutch oven. Add bay leaves, garlic cloves, peppercorns, parsley, thyme, marjoram & oregano and cover with cold water. Bring liquid slowly to a boil, about 30 minutes. Reduce heat to low and simmer, uncovered for 4-5 hours. Use a slotted spoon to periodically skim foam. During the first 2 hours of cooking, add more water if needed to keep meat & veggies covered.Remove bones and reserve meat for another recipe. Use a colander lined with cheesecloth to strain the stock into an airtight container. Discard veggies & seasonings. Cover & refrigerate overnight and remove any surface fat. Keep stock covered in the refrigerator for up to 3 days or in the freezer for up to 6 months.
When you discover how quick & delicious homemade vegetable stock is, you will forget about the bland version in the grocery store. My tasty stock recipe is seasoned with fresh vegetables and savory herbs & spices. Use it for any of your recipes that requires stock.
Once you discover how easy & tasty homemade chicken stock is, you will want to have it on hand all the time. Simmer a chicken with savory onions, fresh thyme, parsley and a bay leaf. In less than an hour, you will have a flavorful stock that is ideal for soups & casseroles, and it freezes beautifully for future meals.
Save money and boost flavor by making your own chicken stock in a slow cooker. The organic chicken melds with the deep flavors of aromatic herbs and spices to create a stock better anything on the grocery shelf. Use your chicken stock as a base for soups, stews & sauces. It freezes well up to 6 months.
Are you planning a meal that includes homemade gravy? Save time with my yummy gravy recipe that you can prepare in advance! It only takes a few minutes to make and is the perfect topping for mashed potatoes or poultry. Stir up a batch and store it in the refrigerator for up to 3 days.
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