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RICH BEEF STOCK

 

With the popular emergence of bone broths, almost every supermarket's freezer or refrigerator section is well stocked with beef bones.  A beautiful stock can be made here in two steps - first, roasting the bones alone with aromatics and a pound of inexpensive meat (this concentrates and caramelizes all the flavors and the added meat yields tons of flavor), and then dumping the whole lot into a crockpot with water, and letting it steep all night long.  The result is a clear broth (because you haven't disrupted the proteins or veggies) that has tons of flavor, and can serve well in a soup, a stew, or just a warm cup of goodness. 

Here's the recipe:

WHAT YOU NEED:

Sheet pan
Oven
Strainer
Large container

INGREDIENTS:

4 pounds beef bones
4 carrots - washed and cut into 1-2" lengths
2 ribs of celery - chopped coarsely
4 large cloves of garlic - smashed
1 very large or 2 medium yellow onions - peeled and quartered
14 ounce can whole tomatoes
1 pound ground beef or chopped beef stew meat (I got a great deal on sale)
bay leaf and a tsp of peppercorns

INSTRUCTIONS:

1.  Preheat oven to 450 and put all the ingredients on a sheet pan.
2.  Roast everything for 40-50 minutes, stopping halfway to turn the meat, bones and veggies.
3.  Dump it all into a crockpot, drain the fat from the sheet pan, and scrape any caramelized bits into the crockpot.
4.  Fill with water, add a bay leaf and a teaspoon of peppercorns.  Cover and cook on high for 2 hours, then turn to low and cook overnight.
5.  Pour through a fine strainer into a large bowl or container.  Cover and refrigerate.  Before using remove fatty layer from top.

STOCK TIP:

1.  If you are adventurous, why not try making a pork stock with this method (especially if you love baked beans, or like to make Chinese soups or Korean noodles - yum).  Just cut up a rack of pork ribs, season them with salt and pepper and roast with veggies (perhaps add some mushrooms, ginger and more garlic to the mix).