Beef Stock From Scratch
For all of those wintertime soups and stews, prepare your own beef stock from scratch instead of using a can!
Yield: 6
Materials
- 7 pounds beef bones sawed into 2-inch pieces
- 1 6- ounce can tomato paste
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cups claret wine
- 20 peppercorns
- 5 garlic cloves peeled
- 5 bay leaves
- 2 tablespoon of salt
- 1 1/2 gallons water
Instructions
- Before baking, preheat the oven to 400°F. After arranging the bones on a roasting pan, roast them for an hour.
- Take out of the oven and give it a tomato paste brushing. Arrange the veggies on top of the bones. Put it back in the oven and roast it for half an hour.
- Set the pan over medium heat and deglaze it with the wine, making sure to scrape off any browned bits from the bottom of the pan. Transfer this blend into a big stock pot. Add the herbs, garlic, and peppercorns. Add some salt for seasoning.
- After bringing the liquid to a boil, lower the heat to a simmer. Simmer for four hours*. Take off the heat source and remove any fat that has risen to the top**. After straining the liquid, get rid of the bones. Will produce around half a gallon after 4 hours of simmering.
- Keep airtight containers in the refrigerator for two to three days, freeze for up to six months, or pressure can them. With stock, water bath canning is not recommended because of its low acidity.
Notes
* I simmered for a lot longer; the amount of time you have and the way the flavors emerge are entirely up to you.*After creating stock, I allow it to cool and settle for a bit before removing the fat; occasionally, I even refrigerate the stock and remove the fat the next morning before canning.