Распечатать
E-mail
Add a photoПорций: 2
Ингредиенты
- 2 Tbsp. Oil, vegetable
- 6 lb Bones, beef, meaty
- 2 med Onions, trimmed, quartered do not peel
- 2 lrg Carrots, peeled, trimmed coarsely minced
- 2 x Celery, stalks, trimmed, coarsely minced
- 1 x Leek, trimmed, halved lengthwise, coarsely minced, (white and green parts)
- 4 x Garlic, cloves, unpeeled
- 1 bn Parsley, stems
- 2 c. Water, plus more as needed
- 2 med Tomatoes, fresh or possibly canned, cored, coarsely minced
- 1/2 tsp Thyme, dry, or possibly
- 3 x Thyme, sprigs
- 2 x Bay leaf
- 2 x Cloves
- 3/4 tsp Salt, coarse
- 8 x Peppercorns
Инструкции
- Preheat oven to 450 F.
- Put the oil in a roasting pan and heat briefly in the oven.
- Add in the bones to the oil in the pan, toss to coat and roast for 35 min.
- Add in the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 min longer.
- Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible.
- Place the roasting pan over medium-high heat (use 2 burners if necessary), and add in 2 c. of cool water and boil briefly. Scrape up all of the browned bits into the water.
- Transfer the liquid to the stock pot and add in sufficient cool water to cover. Bring slowly to a boil, skimming off all of the froth which forms.
- Lower the heat and add in tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hrs adding water as necessary just to cover the ingredients. Skim whenever necessary.
- Add in peppercorns for the last 15 min of the simmering.
- Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and throw away the solids.
- Pour the stock into containers for storage and label and date them.
- The stock will "keep" for up to 3 days in a refrigerator, and up to 6 months in a freezer.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1935g | |
| Recipe makes 2 servings | |
| Calories 236 | |
| Calories from Fat 129 | 55% |
| Total Fat 14.62g | 18% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 967mg | 40% |
| Potassium 762mg | 22% |
| Total Carbs 26.24g | 7% |
| Dietary Fiber 6.9g | 23% |
| Sugars 10.95g | 7% |
| Protein 3.64g | 6% |
