senior chef
Senior Member
Special request from Gaer.
The base for numerous sauces, soups. stews etc is a great beef stock.
We will begin with that.
5 lbs of beef bones
1 lb beef, cut up (never use ground beef)
flour
1 very lg onion
2 whole bay leaves
2 stalks celery
1/2 grated carrot
1 turnip. peeled and cut up
2 whole cloves
1 tsp thyme
1 TBLSP fresh parsley
6 quarts water
3 TBLSP butter
Put bones and cut up beef in a very large shallow oven pan.
Lightly dust above with flour.
Put in a hot oven and bake/roast until deeply browned (critical step)
Meanwhile, saute cut up onion in butter until lightly golden.
Fill 3 gallon pot with 6 quarts of water.
Add sautéed onion
Add all other ingredients. Set aside until bones /beef is nicely browned.
Add beef and bones to the stock pot, cover and AT A LOW SIMMER, COOK FOR 3 HOURS.
Keep an eye on the water level in the simmering broth. Keep water level at 1 gallon.
Remove beef and bones. SAVE BEEF !!!! and refrigerate.
Strain broth through 2 thicknesses of cheese cloth. Cool to room temp.
*******************************************************************
Put broth in a very large covered container and refrigerate over-night.
The next day, scoop off any/all fat that has solidified on top of broth. (VERY IMPORTANT)
Put broth back into a clean pot and bring to a boil.
Add cooked beef to your stock pot with the broth.
Reduce heat and cook for 3 hours, at a BARE SIMMER, reduce liquid to 2 quarts.
By now you have extracted all of the beef flavor from the beef chunks/bits. Strain and discard beef.
At this point you may elect to freeze broth in smaller containers.
OR
use some of it for a beef flavored sauce, onion soup au Gratin, other soups, stews etc
This is killer stuff but only for the serious cook. Enjoy.
The base for numerous sauces, soups. stews etc is a great beef stock.
We will begin with that.
5 lbs of beef bones
1 lb beef, cut up (never use ground beef)
flour
1 very lg onion
2 whole bay leaves
2 stalks celery
1/2 grated carrot
1 turnip. peeled and cut up
2 whole cloves
1 tsp thyme
1 TBLSP fresh parsley
6 quarts water
3 TBLSP butter
Put bones and cut up beef in a very large shallow oven pan.
Lightly dust above with flour.
Put in a hot oven and bake/roast until deeply browned (critical step)
Meanwhile, saute cut up onion in butter until lightly golden.
Fill 3 gallon pot with 6 quarts of water.
Add sautéed onion
Add all other ingredients. Set aside until bones /beef is nicely browned.
Add beef and bones to the stock pot, cover and AT A LOW SIMMER, COOK FOR 3 HOURS.
Keep an eye on the water level in the simmering broth. Keep water level at 1 gallon.
Remove beef and bones. SAVE BEEF !!!! and refrigerate.
Strain broth through 2 thicknesses of cheese cloth. Cool to room temp.
*******************************************************************
Put broth in a very large covered container and refrigerate over-night.
The next day, scoop off any/all fat that has solidified on top of broth. (VERY IMPORTANT)
Put broth back into a clean pot and bring to a boil.
Add cooked beef to your stock pot with the broth.
Reduce heat and cook for 3 hours, at a BARE SIMMER, reduce liquid to 2 quarts.
By now you have extracted all of the beef flavor from the beef chunks/bits. Strain and discard beef.
At this point you may elect to freeze broth in smaller containers.
OR
use some of it for a beef flavored sauce, onion soup au Gratin, other soups, stews etc
This is killer stuff but only for the serious cook. Enjoy.
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