Beef Stock

Name: Beef Stock
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 leave bay; 4 servings beef bones; 4 servings black pepper; 4 servings carrots; 1 clove; 4 servings dried thyme; 4 servings leeks; 4 servings parsley; 4 servings parsnip; 4 servings salt; 4 servings tomato paste; 4 servings vegetable oil; 4 servings Water; 4 servings yellow onions

Beef Stock is a gluten free, dairy free, and whole 30 side dish. This recipe serves 4. One portion of this dish contains about 2g of protein, 14g of fat, and a total of 177 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of water, thyme, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 400F.

Equipment you will use

Oven

Spread the beef bones and calfs foot in a baking pan just large enough to hold the meat in a single layer.

Ingredients you will need

Beef Bone

Spread

Meat

Equipment you will use

Baking Pan

Bake until the meats are very brown, 1 hours. Turn the pieces occasionally and drain the rendered fat as necessary.

Equipment you will use

Oven

Heat the oil in a large pot.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the onions, leeks, carrots, and parsnips and cook over high heat, stirring often, until well browned, about 25 minutes.

Ingredients you will need

Parsnip

Carrot

Onion

Leek

Add the browned bones and calfs foot to the vegetables, along with the remaining ingredients.

Ingredients you will need

Vegetable

Pour 1 cup water into the pan in which the meats were browned and set over high heat. Stir and scrape up any caramelized particles from the bottom and sides.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Pour the liquid into the pot.

Equipment you will use

Pot

Add additional water to cover the ingredients by 2 inches, and set the pot over medium heat. When the stock reaches a boil, skim, reduce the heat so the liquid simmers, partially cover, and simmer for 4 hours. Skim occasionally.

Ingredients you will need

Stock

Water

Equipment you will use

Pot

Strain out and discard the solids. Refrigerate the stock, or chill and then freeze. Before using the refrigerated stock or freezing chilled stock, remove any fat that has solidified on top.

Ingredients you will need

Stock

var article

Type_27_data = {};

article

Type_27_data.init_step_by_step_images = 0;