Uploaded by Top-Best.com Sep 23, 2021

Beef Stock

This stock is a good base for soups and sauces, but it can also be enjoyed as is. Roasting the vegetables with the bones results in a deeper, more satisfying flavor.

Ingredients

Instructions

Preheat oven to 450°F (235°C).

Place bones and vegetables in a roasting pan. Roast until vegetables are dark golden brown, about 30 to 40 minutes. Use a slotted spoon to transfer bones and vegetables to a stockpot.

Add remaining ingredients, except salt, and enough water to cover bones and bring to a boil. Reduce heat and simmer for 10 hours, occasionally skimming the scum that forms on top.

Pour contents through a fine mesh strainer into another container and season with salt. Discard solids. Allow stock to cool to room temperature. Skim off the fat. Store up to 1 week in refrigerator or freeze.

From the Cooking School at LA Campagne: Provencal Recipes from the Famed Country Farmhouse
From the Cooking School at LA Campagne: Provencal Recipes from the Famed Country Farmhouse amazon.com Check price

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