Post by JJ Judkins on Oct 31, 2008 20:07:35 GMT -6
* Exported from MasterCook *
Basic Beef Stock
Recipe By :
Serving Size : 0 Preparation Time :6:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lbs. beef short ribs - separated -- (3 to 4)
2 lbs. beef soup bones - cracked -- (2 to 3)
3 ribs celery with leaves - coarsely chopped
2 lrg. onions - un-peeled -- quartered
2 med. carrots - un-peeled -- quartered
1/4 cup whole fresh parsley
3 cloves garlic - un-peeled -- halved
3 whole peppercorns
2 bay leaves
1 Tbls. dried thyme
salt - to taste
-Roast ribs and bones in a 400 degree oven for 1 hour.
-Pour fat from roasting pan into a large stock pot; sauté celery, onions, carrots, parsley, and
garlic in fat over medium-high heat for 10 minutes.
-Add ribs and bones, peppercorns, bay leaves, and thyme to pot; fill pot with enough water to cover
all.
-Bring contents of pot to a boil over medium-high heat, then reduce heat to low and simmer, covered,
for 4-6 hours.
-Strain contents of pot through a cheesecloth-lined sieve; discard solid matter; return stock to
pot.
-Refrigerate stock until fat has solidified; peel fat off the top; season with salt.
Source:
Yield:
"3 quarts"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 13 Calories; trace Fat (17.2% calories from fat); trace
Protein; 3g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0
Grain(Starch); 0 Fat.
NOTES : Pour into sealable plastic bags in 1/2 or 1 cup sizes and freeze for use in recipes later
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Basic Beef Stock
Recipe By :
Serving Size : 0 Preparation Time :6:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lbs. beef short ribs - separated -- (3 to 4)
2 lbs. beef soup bones - cracked -- (2 to 3)
3 ribs celery with leaves - coarsely chopped
2 lrg. onions - un-peeled -- quartered
2 med. carrots - un-peeled -- quartered
1/4 cup whole fresh parsley
3 cloves garlic - un-peeled -- halved
3 whole peppercorns
2 bay leaves
1 Tbls. dried thyme
salt - to taste
-Roast ribs and bones in a 400 degree oven for 1 hour.
-Pour fat from roasting pan into a large stock pot; sauté celery, onions, carrots, parsley, and
garlic in fat over medium-high heat for 10 minutes.
-Add ribs and bones, peppercorns, bay leaves, and thyme to pot; fill pot with enough water to cover
all.
-Bring contents of pot to a boil over medium-high heat, then reduce heat to low and simmer, covered,
for 4-6 hours.
-Strain contents of pot through a cheesecloth-lined sieve; discard solid matter; return stock to
pot.
-Refrigerate stock until fat has solidified; peel fat off the top; season with salt.
Source:
Yield:
"3 quarts"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 13 Calories; trace Fat (17.2% calories from fat); trace
Protein; 3g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0
Grain(Starch); 0 Fat.
NOTES : Pour into sealable plastic bags in 1/2 or 1 cup sizes and freeze for use in recipes later
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0