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Title: Homemade Beef Stock
Categories: Beef Vegetables, Herbs
Servings: 6 quarts
10 lb Meaty beef bones; shanks or
- ribs, or a combination
5 lg Shallots; halved
4 cl Garlic; halved
4 c Carrots; rough chopped
1 lg Celeriac; chopped in large
- pieces
3 tb Tomato paste
1 tb Olive oil
5 qt Non-chlorinated water; cool
12 Black peppercorns
3 Dried bay leaves
12 Parsley stems
Set the oven @ 425°F/218°C.
Line a baking sheet with parchment.
Put the bones, shallots, garlic, carrots, and celeriac on the baking
sheet.
Combine the tomato paste and oil in a small bowl, then rub all over
the bones and vegetables. Spread the bones and vegetables out and
roast until well browned, about 40 minutes; rotate the pan halfway
through.
Transfer the roasted bones, vegetables, and any juices to a large
stockpot. Add 1/4 cup of the water to the baking sheet to loosen any
tasty bits and scrape this food into the stockpot.
Add the peppercorns, bay leaves, and stems to the pot, add the
remaining water, and bring to a boil.
Reduce the heat, skim any foam, cover, and simmer gently for 6 hours.
Strain the stock through a colander into large bowls or jars.
Refrigerate overnight.
Scrape the solidified fat from the stock and discard. Strain the
stock through a fine sieve into the stockpot and bring to a boil.
Ladle into the clean jars. Wipe the jar rims clean with white
vinegar. Place the lids and rings on the jars and finger-tighten the
rings.
Process at 10 pounds of pressure: pint jars for 20 minutes, quart
jars for 25 minutes. If you have a mixed batch, process for the full
25 minutes. Let the pressure fall and the canner cool before removing
the jars.
Let the jars cool completely, then test the seal.
The stock is shelf stable for 1 year.
Recipe by Cathy Barrow
RECIPE FROM:
https://www.motherearthnews.com
Uncle Dirty Dave's Archives
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