Beef stock #2
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Beef stock #2
  Beef    Stock    Soups  
Last updated 6/12/2012 1:08:07 AM. Recipe ID 34436. Report a problem with this recipe.
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      Title: Beef stock #2
 Categories: Soup
      Yield: 1 Servings
      4 lb Beef or veal bones
      3 qt Water
      1 md Onion; coarsely chopped
      3 lg Carrots; chopped
      6    Sprigs fresh parsley
      1 ts Whole peppercorns
      4    Cloves garlic; halved
      1    Bay leaf
      2    Whole cloves
      1 ts Thyme
    1/2 ts Celery seeds
   Preheat oven to 400 degrees. Place bones in a roasting pan and bake
  for 30 minutes, turning once. Discard accumulated fat.
   Transfer bones and remaining ingredients to a large stockpot. Bring
  mixture to a boil over medium-high heat. Reduce heat and simmer,
  partially covered, at least 4 hours. Frequently skim the froth off
  the top.
   Using a colander, strain stock. To defat stock, refrigerate until fat
  hardens on the surface, then remove and discard. The stock may gel
  during refrigeration; this is natural. Makes 2 quarts.
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded

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Recipe ID 34436 (Apr 03, 2005)

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