Beef Stock
Beef Stock

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a special dish, beef stock. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Beef Stock is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Beef Stock is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have beef stock using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Beef Stock:
  1. Take beef bones
  2. Make ready onions ,
  3. Take carrots , peeled and halved
  4. Make ready Burgundy wine
  5. Make ready peppercorns
  6. Take garlic
  7. Take Bay Leaves
  8. Get thyme fresh
  9. Make ready parsley fresh
  10. Make ready tomato paste
Steps to make Beef Stock:
  1. Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes
  2. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer.
  3. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones. Cool immediately in a sink full of ice water to below 40 degrees. Place in refrigerator overnight.
  4. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months

So that is going to wrap this up with this special food beef stock recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!