Bailey's beef stock
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Bailey's beef stock
  Beef    Stock    Soups  
Last updated 6/12/2012 1:05:52 AM. Recipe ID 31065. Report a problem with this recipe.
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      Title: Bailey's beef stock
 Categories: Soups
      Yield: 8 Servings
      5 lb Mixed beef and veal bones
      2 lg Carrots; scrubbed
      2 lg Ribs celery; cleaned
      2 lg Onions; cut in half
      2 tb Tomato paste
      6    Parsley sprigs
      1 ts Thyme; leaves
     18    Peppercorns
      2 md Garlic cloves; crushed
  Preheat oven to very hot, about 500F degrees. Place bones in a single
  layer in a roasting pan, break carrots and celery into large pieces
  and sprinkle among the bones, ditto with the onions. Roast for 30 to
  45 minutes until meat, bones, and vegetables begin to brown, even
  burn a little. Dump these into a deep stock pot. Pour about a half
  inch of water into the roasting pan and dissolve any bits which have
  stuck to the bottom of the pan. Pour over bones. Add more water to
  several inches above bones. Bring to a boil and stir in tomato paste.
  Add parsley, thyme, peppercorns, and garlic. Cook, barely simmering,
  for several hours, adding more hot water as necessary. Strain and
  boil slowly until reduced and flavor is intensified. Allow to cool
  and skim any fat from the top.

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Recipe ID 31065 (Apr 03, 2005)

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