RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1018
| View Recipe |
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| Recipe Name: |
Beef Stock (Basic) |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
Yes |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
6.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$1.79
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 1
Gallon
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 1 gallon. Chicken or veal bones could also be used to make a brown stock.
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Ingredients:
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Directions:
Preheat oven to 450 degrees. Place bones in a roasting pan in one layer. Spread with tomato paste.
Roast in oven until browned. Remove bones from roasting pan and place in a stock pot and add cold water (make sure bones are covered). Bring water to a boil and then reduce to simmer. Skim any scum that rises to surface.
Meanwhile, drain fat from roasting pan and brown the chopped vegetables in the pan. Add vegetables to pot. Deglaze the pan with water and add liquid to pot.
Add the herbs and spices wrapped in cheese cloth or in a sachet. Make sure to float the spice bag in the water, do not let it rest on the bottom of the pot.
Simmer at least 6 hours (10 is best, or overnight). Skim the surface often. Cool stock down by submerging pot in ice water if possible (this reduces the chances of bacteria). Strain stock. If not using right away, store in airtight containers in freezer. Defrost as needed. |
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| Nutrition per Serving: |
| Calories: |
55 |
Total Carbs: |
13.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.6 |
Protein: |
1.43 |
| Fiber: |
1.65 |
Sodium: |
123.38 |
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