BEEF STOCK CAN RECIPES
CANNING BEEF STOCK - GROW A GOOD LIFE
Beef stock is a must have pantry staple for stews, soups, and gravy. Learn how to make homemade beef stock and preserve it into shelf-stable jars using a pressure canner.
Provided by Grow a Good Life
Categories Pantry Ingredients
Total Time 400 minutes
Prep Time 15 minutes
Cook Time 360 minutes
Yield 20
Number Of Ingredients 10
Steps:
- To Make the Beef Stock
- To Can the Beef Stock
Nutrition Facts : ServingSize 1 cup, Calories 89 kcal, CarbohydrateContent 9 g, ProteinContent 7 g, FatContent 5 g, CholesterolContent 12 mg, SodiumContent 150 mg, FiberContent 0.4 g, SugarContent 1 g
ROAST BEEF STOCK RECIPE | BON APPÉTIT
Homemade beef stock is richer and more flavorful than store-bought, adding lip-smacking depth to your soups, sauces, and braises.
Provided by Claire Saffitz
Yield Makes 2 quarts
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Roast marrow bones (have your butcher saw them into pieces) in a roasting pan, turning occasionally, until browned, 25–30 minutes. Cut carrots and celery into 3” pieces; add to pan along with onions and garlic. Roast, turning occasionally, until vegetables are brown, 25–30 minutes.
- Transfer to a large stockpot; add cold water to cover. Pour off fat from pan, add ½ cup water, and stir, scraping up browned bits; add liquid to pot along with parsley, thyme, bay leaves, and black peppercorns. Bring to a boil, reduce heat, and simmer 4 hours, occasionally skimming foam and fat from surface and adding water as needed. Strain.
- DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill, or freeze up to 3 months.
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- Transfer to airtight containers. Refrigerate for at least 8 hours, or overnight. Stock may be refrigerated for 3 days or frozen for 4 months. If storing, leave fat layer intact to seal the stock. Before using, remove the fat that has collected on the surface.
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Category Recipes and Cooking
Calories 77 calories per serving
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Category Recipes and Cooking
Calories 77 calories per serving
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