Homemade Soup stock the secret to improving soups and sauces, it's worth the time and effort. Make it in quantity and freeze for using later.
Preheat oven 400 F
Bake beef bones for 1.5 hours, or until very brown.
Heat oil in large heavy pot, saut? onions and leeks, stirring frequently until vegetables are well browned.
Add carrots, celery and parsnip, along with remaining ingredients. Stir and scrape bottom of pot.
When meat is well browned, remove from oven and add to pot. Pour small amount of water into the pan in which the meats were browned and set over high heat. Stir and scrape up any caramelized particles from the bottom and sides. Pour liquid into pot with vegetables and beef bones.
Add Beef Broth and enough water to cover ingredients.. Set pot over medium heat. When stock reaches a boil, reduce heat so liquid simmers. Cover and simmer for at least 4 hours.
Strain out & discard solids. Return to stove and simmer, uncovered and reduce by half. Remove from stove, cover stock and refrigerate overnight. Skim any congealed fat.
Use or transfer to storage containers and freeze.
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