Rich Beef Stock

Name: Rich Beef Stock
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 2 kilograms meaty beef shanks, cut into 2-inch pieces; 2 larges carrots, cut into 2-inch lengths; 2 ribs celery ribs, cut into 2-inch lengths; 1 large onion, quartered; 3 servings Sea salt; 1 teaspoon vegetable oil; 4 liters water

Rich Beef Stock might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 628 calories, 100g of protein, and 19g of fat per serving. This recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 3. A mixture of sea salt, carrots, water, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Preheat the oven to 45

Equipment you will use

Oven

Heat the oil in a large roasting pan set over 2 burners.

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Cooking Oil

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Roasting Pan

Add the beef shanks and cook over moderate heat until sizzling and lightly browned on 1 side, about 5 minutes.

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Beef Shank

Transfer the pan to the oven and roast for 45 minutes, or until the meat and bones are browned.

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Meat

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Oven

Frying Pan

Add the carrots, celery and onion and roast for about 30 minutes longer, or until the vegetables are lightly browned.

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Vegetable

Carrot

Celery

Onion

Scrape the meat, bones and vegetables into a stockpot. Set the roasting pan over high heat and add 1 cup of the water. Cook, scraping up the browned bits, until the pan is clean.

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Vegetable

Water

Meat

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Roasting Pan

Pot

Pour the pan juices into the stockpot along with the remaining 3 cups and 3 quarts of water and simmer over moderately high heat for 30 minutes, skimming occasionally. Reduce the heat to moderately low, cover partially and simmer until the stock is richly flavored and reduced to 2 quarts, about 4 hours. Season with salt.

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Stock

Water

Salt

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Pot

Frying Pan

Strain the stock through a fine sieve set over a heatproof bowl. Refrigerate until cold, scrape off the fat and discard. Before using, boil the stock until reduced to 6 cups.

Ingredients you will need

Stock

Equipment you will use

Sieve