Bastic Beef stock to use as a base for soups and casseroles or other sauces to serve with beef dishes.  The recipe is basic and you can add any other vegetables you may have to the mix. Keeps refrigerated for up to three days so you can make it in advance.

IngredientsBeef stock

¼ cup vegetable oil
4 pounds meaty beef bones (such as shank or neck bones)
1 large onion, sliced
1 carrot
1 Parsnip
1 stick of celery
1 clove garlic
handful of fresh parsley
1 bay leaf
4 quarts (8 pints) water


Heat the oil over high heat, in a large pan . Sprinkle bones with salt and pepper add them and and onion to pot.

Sauté until bones and onion are deep brown, turning often, about 20 minutes.

Add the water, and vegetables (washed but not peeled), garlic and herbs to the pot and bring to the boil.

Reduce the heat and simmer for at least 4 hours more if you have the time.

Sieve the liquid and discard the bones and vegetables.

Skim away and fat before using

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{February 17, 2012} {Tags: , , , }