Homemade beef stock recipe
Homemade Beef Stock recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 5 pounds of beef or veal bones, cut into small pieces
- mirepoix formula is 50% onion and 25% celery and carrot.
- onions (coarsely chopped)
- carrots (coarsely chopped)
- celery (coarsely chopped)
- 2 dried bay leaves
- 4 whole peppercorns
In a stockpot, cover the bones with cold water and bring to a simmer. Drain off the water and rinse the bones until the water runs clear. After rinsing, add 3 quarts of water to the bones, then the mirepoix (onion, carrots, celery), bay leaves, and peppercorns. Simmer for at least 7 hours, never allowing the liquid to boil. Strain through a medium mesh. Discard the solids, cool to room temperature, then refrigerate until cold.
Yields: about 2 quarts of stock.
Tags: recipe, Homemade beef stock recipe, diy, how to cook, prepare Homemade beef stock recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com