BEEF STOCK
Discover the secret ingredients in making homemade stock ready to use in homemade soups, stews and casseroles. Try a slow cooker for the easiest-ever stock.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 3h45m
Yield 6
Number Of Ingredients 12
Steps:
- Remove marrow from centers of bones. In 4-quart Dutch oven or stockpot, melt marrow over low heat until hot, or heat 2 tablespoons oil. Cook beef shanks in marrow or oil over medium heat until brown on both sides.
- Add water; heat to boiling. Skim foam from broth. Stir in remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer 3 hours.
- Remove beef from broth. Cool beef about 10 minutes or just until cool enough to handle. Strain broth through fine strainer; discard vegetables and seasonings.
- Remove beef from bones. Cut beef into 1/2-inch pieces. Skim fat from broth. Use broth and beef immediately, or cover and refrigerate broth and beef in separate containers up to 24 hours or freeze up to 6 months.
Nutrition Facts : Calories 120, Carbohydrate 2 g, Cholesterol 50 mg, Fat 1/2, Fiber 0 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Cup, Sodium 440 mg, Sugar 1 g, TransFat 0 g
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