Beef Stock

Name: Beef Stock
Ingredients: 3 lb. beef flanken or shin of beef with bone; 2 bay leaves; 1 large onion, peeled and studded with 5 cloves; 1 celery stalk with leaves; 1 large carrot, cut into 2-inch pieces; 1 Tbsp. kosher salt; 1 tsp. fresh gr. black pepper; 3 qt. water

8 ingredients

9 steps

Ingredients

3 lb. beef flanken or shin of beef with bone
2 bay leaves
1 large onion, peeled and studded with 5 cloves
1 celery stalk with leaves
1 large carrot, cut into 2-inch pieces
1 Tbsp. kosher salt
1 tsp. fresh gr. black pepper
3 qt. water

Directions

1

In large kettle, combine beef, bay leaves, onion with cloves, celery stalk, carrot, salt, pepper and water.
2

Bring to boil. Reduce to a simmer.
3

Skim off froth.
4

Cook 1 1/2 hours, skimming occasionally.
5

Strain stock through a sieve and chill, reserving meat.
6

Discard vegetables.
7

Shred meat and reserve in refrigerator, covered.
8

Stock can be refrigerated for 2 to 3 days or frozen for up to 3 months.
9

Before use, remove congealed fat from top.