Beef Stock

Name: Beef Stock
Prep time: 5 min
Cook time: 2 h 30 min
Total time: 2 h 35 min
Yield: 8 cups
Ingredients: 1814.36 g beef shanks or 1814.36 g beef short ribs; 2 celery ribs; 2 onions, quartered; 1 carrot, peeled and quartered; 3784.0 ml cold water; 7.39 ml salt; 1 bouquet garni (containing 3 sprigs fresh parsley, 1 sprig fresh thyme, and 1 bay leaf)

Submitted by Charlotte J

"From 'The Irish Pub Cookbook' by Margaret M. Johnson."

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Ready In:: 2hrs 35mins
Ingredients:: 7
Yields:: 8 cups

ingredients

1814.36 g beef shanks or 1814.36 g beef short ribs
2 celery ribs
2 onions, quartered
1 carrot, peeled and quartered
3784.0 ml cold water
7.39 ml salt
1 bouquet garni (containing 3 sprigs fresh parsley, 1 sprig fresh thyme, and 1 bay leaf)

directions

Put the oven rack in the middle position and preheat oven to 450 degrees.
In a large roasting pan, combine the beef shanks or ribs, onion, and carrot.
Roast, turning 2 to 3 times. for about 1 hour, or until the bones and vegetables are browned.
Transfer the meat and vegetables to a large stockpot.
Add 2 cups of water to the roasting pan and deglaze by boiling over high heat and stirring and scraping up the browned bits with a wooden spoon for 1 minute.
Add the deglazing liquid to the stockpot along with the remaining water, the celery, salt, and bouquet garni.
Bring to a boil, and skim any foam that raises to the top.
Reduce the heat to medium-low and simmer, uncovered, for 1 to 1 1/2 hours.
Strain the stock through a fine-mesh sieve into a bowl and let cool.
Refrigerate for several hours, remove the congealed fat, the cover and refrigerate for up to 1 week or freeze for up to 3 months.