Side Pannel
Beef Stock #2
Ingredients List
- 4 lb Beef or veal bones
- 3 qt Water
- 1 md Onion; coarsely chopped
- 3 lg Carrots; chopped
- 6 Sprigs fresh parsley
- 1 ts Whole peppercorns
- 4 Cloves garlic; halved
- 1 Bay leaf
- 2 Whole cloves
- 1 ts Thyme
- 1/2 ts Celery seeds
Directions
Preheat oven to 400 degrees. Place bones in a roasting pan and bake for 30
minutes, turning once. Discard accumulated fat.
Transfer bones and remaining ingredients to a large stockpot. Bring
mixture to a boil over medium-high heat. Reduce heat and simmer, partially
covered, at least 4 hours. Frequently skim the froth off the top.
Using a colander, strain stock. To defat stock, refrigerate until fat
hardens on the surface, then remove and discard. The stock may gel during
refrigeration; this is natural. Makes 2 quarts.
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minutes, turning once. Discard accumulated fat.
Transfer bones and remaining ingredients to a large stockpot. Bring
mixture to a boil over medium-high heat. Reduce heat and simmer, partially
covered, at least 4 hours. Frequently skim the froth off the top.
Using a colander, strain stock. To defat stock, refrigerate until fat
hardens on the surface, then remove and discard. The stock may gel during
refrigeration; this is natural. Makes 2 quarts.
NEWSPAPER ARTICLE
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