Beef Stock
Beef Stock
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  • 6 1/2 lb (3 kg) beef or veal bones
  • 1/2 lb (225 g) beef shank
  • 2 tbsp (30 ml) tomato paste
  • 2 carrots, sliced
  • 2 celery stalks, cut into chunks
  • 1 onion, cut into chunks
  • 1/2 cup (125 ml) red wine
  • 12 cups (3 litres) water
  • Preparation
  • With the rack in the middle position, preheat the oven to 425°F (220°C).
  • Place the bones and shank in a roasting pan. Roast for 30 minutes. Brush the bones and shank with the tomato paste. Add the vegetables and stir. Continue roasting for 15 minutes. Deglaze with the wine.
  • Transfer the bones, shank, vegetables and cooking juices to a large pot. Add the water. Bring to a boil, then simmer over medium heat for 3 hours. During the first hour of simmering, add more water to cover the bones, if needed. For the last 2 hours, let the broth reduce.
  • Strain into a saucepan. Discard the bones, shank and vegetables. Return to a boil, then reduce over medium heat for 1 hour or until the stock measures about 1 cup (250 ml).
  • Description
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