Recipe
Make your own beef stock!
What You’ll Need:
- 6 to 8 pounds of FSC Ranch Beef Soup Bones (You can also use Marrow and Neck Bones.)
- 2 cups diced yellow onions
- 1 cup sliced carrot
- 1/2 cup sliced celery
- 2 tablespoons tomato paste
- 1 gallon water
- 10 black peppercorns
- 3 to 4 sprigs fresh parsley
- 2 cloves garlic
- 2 sprigs fresh thyme
- 2 bay leaves
What You’ll Need To Do:
- Preheat oven to 475°F. Place FSC Ranch Beef Soup Bones, onions, carrots and celery in roasting pan. Roast in 475°F oven 45 minutes or until browned, turning once. Spread tomato paste over bones; roast 15 minutes. Remove from oven; drain fat.
- Place bones and vegetables in large stock pot. Scrape bottom of roasting pan to loosen any brown bits; add to stock pot. Add water; bring to boil. Add peppercorns, parsley, garlic, thyme and bay leaves to stock pot. Simmer stock 8 to 10 hours, occasionally skimming off the top.
- Remove stock pot from heat; cool 15 minutes. Strain stock through cheesecloth-lined colander into large bowl.
Beef stock may be portioned into multiple containers and frozen for up to 6 months.