Making Stock

June 19, 2017

The easiest thing in the world to make is beef stock; just save whatever meat bones you have and freeze them; when you have about 5 or 6 place them on a lightly oiled rimmed baking sheet and add a couple of cut up carrots, a couple stalks of celery, a large onion unpeeled and cut into halves or quarters, some parsley, rosemary, garlic cloves, whole bay leaves and roast all this in a 350F for 1-1/2 hours. Transfer everything to a stockpot or slow cooker and cover with water Bring to boil, then simmer for a couple of hours. Strain out the bones and veggies (use them separately) and season the stock. Freeze or use immediately in recipes calling for beef stock. Not only is this stock delicious but think of the heavy dose of sodium you will not be ingesting if you were using canned stock in a recipe.

More From the Blog

Tweaking Thanksgiving

Castagne…Italian Chestnuts