Return to Content

Beef Stock II

Beef Stock II
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: 8 cups

Ingredients:

  • 4 pounds beef bones (preferably shin)
  • 2-1/2 quarts cold water
  • 6 peppercorns
  • 4 whole cloves
  • 1 bay leaf
  • 3 sprigs parsley
  • 3 sprigs thyme
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 3 onions, chopped
  • Salt to taste

Instructions:

Place bones in soup kettle, add cold water and next 5 ingredients, and bring to a boil. Skim, reduce heat, and simmer, partially covered, 2 hours. Add vegetables and cook 1 hour longer. Strain through cheesecloth and cool. Skim fat from top. Season with salt.
Updated Wednesday, September 5th, 2007

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.