36
Recipes
Beef Stock
Yield: 1 gallon
Ingredients:
4 pounds beef bones
½
cup tomato paste
3 carrots, washed and cut into
large pieces
2 stalks celery with leaves, washed
and cut into large pieces
1 large onion, washed and cut into
large pieces
1 gallon and 1
½
cups cold
water, divided
10 whole peppercorns
8 sprigs fresh parsley
4 bay leaves
2 pieces cheesecloth
1 piece twine
Directions:
1. Place bones in large shallow roasting pan.
2.
Bake bones at 450˚F in an oven for 30 minutes or until well browned and
charred, turning once.
3. Cover bones with tomato paste and cook for additional 15 minutes or until
paste chars.
4. Transfer bones to a large stock pot.
5.
Add vegetables to roasting pan and cook at 450˚F for 15 minutes.
6. Transfer vegetables to stock pot.
7. Add
½
cup water to roasting pan and scrape all brown bits off.
8. Pour liquid into the stock pot and add remaining water.
9. In cheesecloth, place peppercorns and herbs and tie with twine.
10. Tie cheesecloth to handle of stock pot and let bouquet garni cook with
bones and vegetables.
11. Bring stock to boil on Max/Sear.
12.
Turn PIC down to 190˚F and let stock simmer for 3
½
hours, covered.
13. Strain stock through strainer that has been covered with cheesecloth.
14.
Cool in refrigerator. Once it solidifies, remove any remaining fat from top.
