Return to Content

Beef Stock II

Beef Stock II
0 votes, 0.00 avg. rating (0% score)
by

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

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111