BEEF STOCK NUTRITION RECIPES

BEEF STOCK RECIPE | EATINGWELL

Beef Stock Recipe | EatingWell image

Veal bones make a particularly rich, gelatinous beef stock. If you don't have them, substitute an equal amount of beef bones. The step of roasting the bones, which imparts fuller flavor, may be omitted if time is short.

Provided by EatingWell Test Kitchen

Categories Healthy, Quick & Easy Fall Recipes

Total Time 5 hours 0 minutes

Number Of Ingredients 12

Ingredients

3 pounds assorted beef bones (shin, shank, short ribs or marrowbones)
4 pounds veal bones
2 large onions, left whole
6 whole cloves
5 quarts cold water
5 carrots, left whole
2 stalks celery, left whole
1 leek, white part only, rinsed thoroughly
1 large head garlic, unpeeled
5 sprigs fresh parsley
3 sprigs fresh thyme, or 1/2 teaspoon dried
1 bay leaf

Steps:

Preheat oven to 375 degrees F. Place bones in a large roasting pan. Roast until golden, 40 minutes. Stud each onion with 3 cloves. Place the roasted bones in a large stock pot with water. Bring to a boil, skim foam and reduce heat to low. Add carrots, celery, leek, garlic, parsley, thyme and bay leaf and simmer, uncovered, for 5 hours.
Strain through a fine sieve. Skim fat, if using immediately, or refrigerate overnight and remove solidified fat.

Nutrition Facts : Calories 167.4 calories, FatContent 18.1 g, ProteinContent 0.1 g

BEEF STOCK - HEALTHY FOOD GUIDE - DELICIOUS RECIPES AND ...

Beef stock - Healthy Food Guide - Delicious recipes and ... image

Made in bulk, this stock can be kept in the freezer for up to three months. Remember - brown the bones in the oven first to produce a rich beefy flavour.

Provided by Healthy Food Guide

Total Time 225 minutes

Prep Time 15 minutes

Cook Time 210 minutes

Number Of Ingredients 12

Ingredients

800g beef bones (knuckle bones work well)
2 carrots, chopped
2 onions, sliced
2 sticks celery, sliced
3 cloves garlic
4 sprigs fresh thyme
spray oil
8 mixed peppercorns
1 teaspoon mustard seeds
2 bay leaves
4 sprigs fresh parsley
...

Steps:

1 Preheat oven to 200°C. In a baking dish place bones and in another arrange vegetables, garlic and half of the thyme. Spray with oil. Cook both for 35 minutes or until bones are browned and vegetables are golden.
2 In a large pot, place bones and veges with peppercorns, bay leaves and remaining herbs. Cover with water.
3 Bring to the boil and skim off any foam. Reduce heat and simmer for just over two hours, skimming as necessary.
4 Strain into a large bowl, leave to cool and place in fridge to chill.
5 Remove any fat that has formed on the surface. Divide into even portions, label and freeze or chill.

Nutrition Facts : ServingSize serves

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