Beef Stock

Name: Beef Stock
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT6H0M0.000S
Total time: P0Y0M0DT6H10M0.000S
Yield: 1/2 gallon
Cuisine: american
Ingredients: 7 pounds beef bones, sawed into 2-inch pieces; 2 onions, quartered; 2 celery stalks, cut into thirds; 2 carrots, cut into thirds; 1 cup dry white wine; 1 tablespoon peppercorns; 2 bay leaves

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Total: 6 hr 10 min

Prep: 10 min
Cook: 6 hr

Yield: 1/2 gallon

Total: 6 hr 10 min

Prep: 10 min
Cook: 6 hr

Yield: 1/2 gallon

Ingredients

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7 pounds beef bones, sawed into 2-inch pieces

2 onions, quartered

2 celery stalks, cut into thirds

2 carrots, cut into thirds

1 cup dry white wine

1 tablespoon peppercorns

2 bay leaves

Directions

Preheat the oven to 400 degrees F. Place the bones, onions, carrots and celery on a roasting pan and roast for 1.5 hours. Remove from the oven. Remove bones from the pan and transfer into a large stock pot. Place the roasting pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Transfer this mixture in to the large stock pot with bones. Add the peppercorns and bay leaves and enough water to fully cover. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.