bunyan's killer beef stock
(1 rating)
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I make my own stocks for soups they are INFINATELY better the canned or boxed stuff
(1 rating)
yield
24 serving(s)
prep time
20 Min
cook time
8 Hr
method
Stove Top
Ingredients For bunyan's killer beef stock
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8 lbbeef or veal bones (i use short ribs)
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1 lgonion, quartered (no need to peel it)
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2 lgcarrots, quartered (no need to peel it)
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4ribs of celery, leaves and all, quartered
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1 clovegarlic, peeled and smashed
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1 ctomato paste
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1 cgood dry red wine
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8whole peppercorns
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4 sprigparsely, stem and all
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2 sprigfresh thyme, stem and all
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1bay leaves
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3 wholecloves
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5 qtcold water
How To Make bunyan's killer beef stock
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1Add the tomato paste to the bones in a large stockpot or dutch oven
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2Stir to coat the bones well
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3Roast in a 400 degree oven for an hour
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4Take em outta the oven
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5Add the wine
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6Stir to deglaze the pot
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7Add the veggies, herbs, peppercorns, cloves, and the water
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8Bring this up to a rolling boil on top of the stove
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9Then turn the burner down to the lowest simmer possible
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10Simmer slowly for 8 hours
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11Strain in a cheesecloth lined colander
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12Let the strained stock cool to room temperature
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13Put it in tightly sealed mason jars and stash in the fridge. (keeps for a week)or use it to make Bunyan's Diabetic Mega Beefy Veggie Beef Soup. You should get a yield of 1gallon of stock
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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