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Beef Stock

Alan's Italian Home Cooking RecipesMakes 5 Quarts of Stock

Prep Time: 30 min
Baking Time: 2 hrs
Cooking Time: 1 hr

Ingredients:

  • 5   pounds bare rendering bones, sawed into 2-inch pieces
  • 5   quarts water
  • 1   bunch carrots, unpeeled and chipped
  • 1   head celery, chopped
  • 3   yellow onions, unpeeled and chopped

Directions:

Preheat oven to 400 F.

  1. You want to roast the bones in an uncover pan at 400 F. For 2-hours. Bake until toasty brown, not black.
  2. In a soup pot, place roasted bones and add water.
  3. Now add the carrots, celery, and onions.
  4. Bring to a heavy simmer, uncovered, and cook for 12 hours.
  5. You may need to add water. (Reminder: do not salt the stock.)
  6. Strain the stock and store in the refrigerator.
  7. The fat will seal the stock and allow you to keep it for several days.

Alan's Kitchen Tip:

  • Stock also keeps well in the freezer.

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