BEEF STOCK

Beef Stock image

Discover the secret ingredients in making homemade stock ready to use in homemade soups, stews and casseroles. Try a slow cooker for the easiest-ever stock.

Provided by Betty Crocker Kitchens

Categories Dinner

Time 3h45m

Yield 6

Number Of Ingredients 12

Ingredients

2 lb beef shank cross cuts or soup bones
2 tablespoons vegetable oil, if desired
6 cups cold water
1 medium carrot, chopped (1/2 cup)
1 medium stalk celery with leaves, chopped (1/2 cup)
1 small onion, chopped (1/3 cup)
1 teaspoon salt
1/4 teaspoon dried thyme leaves
5 black peppercorns
3 whole cloves
3 sprigs fresh parsley
1 dried bay leaf

Steps:

Remove marrow from centers of bones. In 4-quart Dutch oven or stockpot, melt marrow over low heat until hot, or heat 2 tablespoons oil. Cook beef shanks in marrow or oil over medium heat until brown on both sides.
Add water; heat to boiling. Skim foam from broth. Stir in remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer 3 hours.
Remove beef from broth. Cool beef about 10 minutes or just until cool enough to handle. Strain broth through fine strainer; discard vegetables and seasonings.
Remove beef from bones. Cut beef into 1/2-inch pieces. Skim fat from broth. Use broth and beef immediately, or cover and refrigerate broth and beef in separate containers up to 24 hours or freeze up to 6 months.

Nutrition Facts : Calories 120, Carbohydrate 2 g, Cholesterol 50 mg, Fat 1/2, Fiber 0 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Cup, Sodium 440 mg, Sugar 1 g, TransFat 0 g