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  • Writer's pictureTommy Centola

Beef Stock

With the holidays and colder months approaching, I like to make sure that I have good qualities of staple items in my pantry, refrigerator and/or freezer. Stock is something I always have on hand. This week, I will share with you my stock recipes from my upcoming book Creole & Cajun Comfort Food.

4 pounds meaty beef soup bones

3 medium carrots, cut into 4 inch pieces

3 celery ribs, cut into 4 inch pieces

2 medium onions, quartered

1/2 cup warm water

3 bay leaves

3 clove garlic

1 teaspoon black peppercorns

4 sprigs fresh parsley

1 teaspoon each dried thyme, marjoram and oregano

3 quarts cold water

Preheat oven to 450 ℉.

Place soup bones in a large roasting pan. Bake, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat.

Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits from pan. Transfer pan juices to Dutch oven. Add seasonings and enough cold water to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming the surface as foam rises. If necessary, add hot water during the first 2 hours to keep ingredients covered.

Remove beef bones and set aside until cool enough to handle. If desired, remove meat from bones; discard bones and save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. If not, refrigerate 8 hours or overnight; remove fat from surface. Stock can be covered and refrigerated up to 3 days or frozen 4-6 months.


Good Cooking, Good Eating and Good Living!!!

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