Prep Time | Cook Time |
10minutes | 4minutes |
Prep Time |
10minutes |
Cook Time |
4minutes |
Ingredients
Servings:
Ingredients
Servings:
|
Instructions
- Wash, trim and peel the vegetables. Chop them into equal sized pieces.
- Place all ingredients into a big stock pot, add cold water. Use enough water so the vegetables and beef bones easily float, as the stock cooks some of the water will evaporate. Using more water will make a lighter bodied stock, less water will make a more flavorful full bodied stock.
- Bring the stock to simmer, skimming any foam that comes to the top. Cook for 3-4 hours, until the vegetables are soft. Drain & discard the vegetables and bones. You can keep the stock in the refrigerator for up to 1 week or freeze for up to 2 months.
- To make roasted vegetable, roasted chicken or roasted beef stock, add 2 tbs of tomato paste to the bones. Place bones and vegetables on a lightly oiled baking sheet and roast in a 350°F oven for 30-45 minutes, then transfer to the stock pot, add water and cook. Roasting the bones and vegetables develops the sugars in the ingredients and adds more depth of flavor.
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