Basic Beef Stock Popular Recipes

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Sunday, May 11, 2014

Basic Beef Stock

"Rich, hearty beef inventory."

Ingredients :

6 pounds pork soup bones
1 large onion
three huge carrots
half cup water
2 stalks celery, which include a few leaves
1 massive tomato
half of cup chopped parsnip
1 medium potato
eight complete black peppercorns
4 sprigs sparkling parsley
1 bay leaf
1 tablespoon salt
2 teaspoons dried thyme
2 cloves garlic
12 cups water

Instructions :

Prep : 25M	Cook : 8M	Ready in : 6H10M

Preheat oven to 450 degrees F (230 stages C).
Trim root quit off onion. Slice or area the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a huge shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are properly browned, turning on occasion.
Drain off fat. Place the browned bones, onion, and carrots in a big soup pot or Dutch oven. Pour half of cup water into the roasting pan and rinse. Pour this liquid into soup pot.
Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (consisting of stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
Bring aggregate to a boil. Reduce warmness. Cover and simmer for five hours. Strain stock. Discard meat, greens, and seasonings.
To make clear inventory for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, integrate 1/four cup bloodless water, 1 egg white, and 1 crushed eggshell. Add to strained inventory. Bring to a boil. Remove from heat, and let stand five minutes. Strain once more via a sieve coated with cheesecloth.

Notes :

Try the usage of a Reynolds® slow cooker liner in your gradual cooker for less complicated cleanup.

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