Low-salt beef stock

16 cups

Ingredients

Quantity Ingredient
4 pounds Small beef bones
4 Garlic clove(s), mashed
2 larges Carrots, thinly sliced
2 Stalks celery, chopped
1 large Onion(s), quartered
3 cups Red wine
3 Bay leaves
4 Sprigs parsley
4 Peppercorns, crushed
½ teaspoon Liquid smoke
16 cups Water

Directions

Preheat oven to 300 F.

Remove remaining meat and fat from bones. In a large roasting pan, combine bones, garlic, 1 sliced carrot, ½ cup celery, and 2 onion quarters. Roast for ½ hour, turning bones once. Place hot bones in a deep stew pot. Deglaze the roasting pan by adding the wine and with a wooden spoon, scraping bottom of pan. Add deglazed vegetables and juices to stew pot, follow with remaining ingredient. Bring to a boil. Skim foam from surface. Reduce to a simmer and cover the pot; cook for 2 hours.

Let broth cool. Skim off fat. Remove meat and save for other uses.

STrain broth and refrigerate overnight. Skim off the fat that coagulates after refrigeration. Can be stored in refrigerator for up to 2 weeks.

Healthy Southwestern Cooking

by Bob Wiseman

ISBN 0-87358-618-2

pg 50

Submitted By DIANE LAZARUS On 11-27-95

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