Wednesday, January 28, 2015

Beef Stock/Broth

My husband smoked a gorgeous Prime Rib last weekend, and I saved the bones to make stock.  I have never actually made Beef Stock before so I checked out the Interwebs and found a recipe by Emeril Lagasse that looked like a good start. I changed it a bit to suit my needs and it is indeed the best tasting Beef Brother I have ever sampled!

I cannot wait to make some Beef and Barley Soup when the weather cools down.


Beef bones, sawed into 2-inch pieces
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups red wine
20 peppercorns
5 garlic cloves, peeled
5 bay leaves
1 teaspoon dried leaf thyme


Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour (I used my Cast Iron Skillet

Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes.

Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot.

Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 8 hours up to overnight.

Strain the liquid and discard bones, place in a large bowl, refrigerate overnight.

The next day skim off any fat that has risen to the surface. .

Use immediately or freeze for later use.

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