Ingredientes para Beef Stock
- 3 lbs beef bones
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 large onions, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- components: 1 tbsp black peppercorns, 2 bay leaves, 4 sprigs fresh thyme
- 12 cups cold water
- 1 tbsp black peppercorns
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 egg white (optional)
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Cómo preparar Beef Stock
- Preheat oven to 375°F (190°C). Generously rub 2 tablespoons of tomato paste over 3 lbs beef bones (e.g., marrow bones, knuckle bones).
- Roast bones in the preheated oven for 30 minutes, or until well-browned.
- In a large stockpot over medium heat, add 2 tablespoons olive oil. Sauté 2 large chopped onions, 2 chopped celery stalks, and 2 chopped carrots for 5 minutes, until softened.
- Add the roasted bones to the pot. Add 1 tablespoon black peppercorns, 2 bay leaves, 4 sprigs fresh thyme, and 12 cups of cold water. Bring to a boil.
- Skim off any foam that rises to the surface.
- Reduce heat to low, and simmer gently uncovered for 2-3 hours, adding a few cups of water if necessary to maintain liquid level.
- Reduce the stock by 1/4, so 3/4 of the starting liquid remains.
- Strain the stock through a fine-mesh sieve lined with cheesecloth or a damp kitchen towel. Return the stock to a smaller pot and cool.
- Reduce the stock by another 1/4, so that only 1/2 of the starting liquid remains.
- Chill the stock overnight in the refrigerator.
- Remove the top layer of solidified fat completely.
- Carefully remove the gelled stock to a new pot, leaving any sediment behind.
- If the stock is not clear and needs to be clarified for your recipe, bring it to a simmer and add 1 egg white.
- Stir constantly and skim off the solidifying egg white. The stock should now be clear.
- Use the stock according to your recipe's instructions.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
75g
Fat
7g
Carbs
11g
