Homestead Momma has a great sharing on making your own beef stock and bouillon. Of course she has a TON of other goodies there as well, so don't just stop on one page -- work your way through them all!
Beef Stock
4 pounds meaty beef bones, including marrow and shinbones or knucklebones
2 yellow onions, thinly sliced
2 carrots, thickly sliced
2 stalks celery with leaves, sliced
6 springs fresh parsley
2 small bay leaves1 spring fresh thyme
or `1/2 tsp. dried thyme crumbled
10 black peppercorns
1 tbsp. sea salt
Preheat oven to 400 degrees.
Place the beef bones, onions and carrots in a roasting pan and roast until the bones turn a rich brown, for 30-45 minutes.
Transfer mixture to a large stockpot or Dutch oven. Add the celery, parsley, bay leaves, thyme, peppercorns and sea salt. Add enough water to cover the bone mixture (about 5 quarts).
Add a little water to the roasting pan and stir to scrape up the browned bits. Pour the liquid and bits into the stockpot.
Place the stockpot over a moderately high heat, and slowly bring to a boil, using a slotted spoon to skim off and discard any fat or scum that rises on the surface.
Reduce heat, partly cover the stockpot and simmer gently for 3-4 hours.
Line a fine sieve with cheesecloth and set over a large bowl. Slowly pour the stock through the sieve; discard the solids (the pigs LOVE the veggies!).
Let the stock cool to room temperature. Pour into serving size, airtight containers; cover, label and date. Store the stock in the refrigerator for a week or freeze for up to 6 months.
If fat congeals on top of the stock while refrigerated or frozen, remove and discard before using the stock.
Make Your Own Bouillon Cubes
Let the stock cook down to 2 cups (it will be really thick!). Let the stock cool completely and then pour into ice-cube trays and place in the freezer.
When the cubes are solid remove them from the trays; wrap each one in foil and store in a freezer bag.
Label and date, use within 6 months.
Each cube will make 1 cup of soup
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