Beef Stock With Port And Veggies Recipes

BASIC BEEF STOCK

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
• Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
• Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
• Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
• To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

BEST BEEF STOCK RECIPE

Steps:

• Preheat your oven to 425°F.
• In a large pan at least 1 inch deep - place your beef bones - bake for 3 hrs at 425°F Remove and cool. Ask your butcher, short bones work as well some meat left on the bone is fine some even like using the oxtail bone, any is really ok.
• Place in a large stock pot and cover with 12 cups of water. Add salt, pepper, thyme and bay leaves - slow cook for 3 hours. Remove bones and herbs.
• You should be left with a nice dark rich color beef stock - this can be sealed in jars or frozen for later use. The heartier the stock the better the soup.

SLOW COOKER BEEF AND VEGGIES

Steps:

• Place chuck roast in a slow cooker. Add potatoes, carrots, and onion. Top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover meat and vegetables.
• Cook on Low until meat and vegetables are cooked through and tender, about 8 hours.
• Heat a small saucepan over medium-high heat and melt butter. Whisk in flour until a paste forms. Add 1 cup of liquid from the slow cooker and whisk until well combined. Whisk flour mixture into the liquid in the slow cooker until thoroughly combined and liquid has thickened, about 20 minutes more.

BEEF STOCK

Steps:

• Pre-heat oven to 450°F.
• Wrap garlic, bay leaves, fresh herbs, peppercorns in cheese cloth and tie-off with string to complete Sachet.
• In a large bowl add salad oil, sea salt, black pepper and whisk until combined. Toss vegetables in batches to coat and spread out on sheet pans. Roast vegetables for 1-hour turning vegetables several times. Remove vegetables from oven and scrape into a stock pot.
• Toss bones in oil to coat and spread out on several sheet pans. Place bones into oven and roast for 6-hours. Turn bones several times while they are roasting.
• Scrape bones into a stock pot. Scrape drippings from sheet pans into the stock pot. Add herbs (Sachet) and red wine to stock pot. Fill stock pot with cold water to cover the bones. Bring stock to a full boil and reduce to a simmer for 6-hours. Skim the stock every 30-minutes.
• Let stock stand for an hour and strain stock. Place stock in refrigerator to cool. The stock will keep for 3-4 days or can be frozen for 1-2 months.
• Chef's Note: Do not peel vegetables just rinse them under cold water. Add all vegetable scraps and scraps of beef you have to the stock.

BEEF STOCK WITH PORT AND VEGGIES

Steps:

• In a saucepan, brown the veggies in oil 5 minutes. Add remaining ingredients.
• Cover and let simmer about 20 minutes.
• Adjust seasoning.