Sunday, 30 October 2011

Rich flavorful Beef stock


Rich flavorful Beef stock
  •  4 lbs. meaty beef bones (or lamb, veal, ham)
  •  2 carrots, chopped
  •  2 celery stalks with leaves, cut into 2" lengths
  •  2 onions, sliced
  • 10 cups water
  •  Pinch of salt
  • 1 bay leaf
  •  2 teaspoons dried thyme
  •  2 cloves garlic

Place all bones in a large roasting pan and roast at 450 degrees for 30 minutes. Stir well, then add carrots, celery and onions and roast for 45-60 minutes longer, until bones are very deep brown, stirring mixture occasionally.
Place roasted ingredients into an 8-quart stockpot. Spoon off fat from liquid in the roasting pan, then add 2 cups water to deglaze roasting pan. Add to pot along with remaining 8 cups water. Bring to a boil. Reduce heat and simmer partially covered for 30 – 45 minutes. Skim off residue from the surface. Add remaining ingredients and simmer partially covered for 5 hours.
Remove bones. Strain broth and add more salt, if needed. Cool uncovered in refrigerator. Skim fat from broth before using. This stock will keep for 3 days in the refrigerator, or will freeze up to 6 months. You can freeze it in ice cube trays (remember to spray the tray with cooking oil, I use Pam), then pop out of the trays and store in a Ziploc freezer bag.

**A lovely variation for the lamb stock instead of using thyme and bay leaf is 

·         1-2 tsps. Chive
·         1-2tsps. tarragon
·         1-2 tsps. lavender 

1-2 depending on if you want the stock subtle or stronger tasting. You could even toss in a handful of fresh mint. Freestyle

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