Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, beef stock batch 2. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
It is enjoyed by millions every day. It is simple, it's fast, it tastes yummy. They are fine and they look wonderful. It is simple, it's quick, it tastes yummy.
Beef Stock Batch 2 is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Beef Stock Batch 2 is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have beef stock batch 2 using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Beef Stock Batch 2:
- Make ready 3 pound beef bones
- Take 1 large onion
- Prepare 2 ribs celery
- Get 2 large carrots
- Prepare To taste salt
- Prepare To taste ground black pepper
- Make ready To taste ground white pepper
- Take 1 teaspoon granulated garlic powder
- Make ready 2 quart beef broth
- Get 1 quart water
- Take 1/4 cup extra virgin olive oil
They are fine and they look fantastic. To get started with this recipe, we have to prepare a few components. To get started with this recipe, we have to prepare a few ingredients. Beef stock is made by combining bones with a small amount of meat, a mirepoix (mixture of onions, carrots, and celery stalks), aromatics in water, then simmering in a stock pot for three to six hours on the stove top.
Instructions to make Beef Stock Batch 2:
- Preheat oven 425°Fahrenheit. Cut the onion, carrots, and celery into quarters. Place in a hot Dutch oven with the bones.
- Drizzle the beef bones, and vegetables with oil. Coat everything. Add the spices.
- Place in the oven uncovered for 45 minutes. When the bones are almost done heat the beef broth and water.
- Put the Dutch oven on the stove top. Add the beef broth and bring to a boil. Turn down to a simmer and simmer for 45 minutes.
- Strain through a sieve. You have just made a beef stock.
- I hope you enjoy!!!
To get started with this recipe, we have to prepare a few ingredients. Beef stock is made by combining bones with a small amount of meat, a mirepoix (mixture of onions, carrots, and celery stalks), aromatics in water, then simmering in a stock pot for three to six hours on the stove top. The solids are then strained, leaving a clear stock that can then be used for stews, soups, braises, sauces, and other recipes. A great source of protein and collagen which can be used in stews, soups and casseroles. OMG it was so good and now I'm planning to make another batch of broth.
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