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    You are in: Home / Recipes / Beef Stock Recipe
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    Beef Stock

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 35 mins

    5 mins

    2 hrs 30 mins

    Charlotte J's Note:

    From 'The Irish Pub Cookbook' by Margaret M. Johnson.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Put the oven rack in the middle position and preheat oven to 450 degrees.
    2. 2
      In a large roasting pan, combine the beef shanks or ribs, onion, and carrot.
    3. 3
      Roast, turning 2 to 3 times. for about 1 hour, or until the bones and vegetables are browned.
    4. 4
      Transfer the meat and vegetables to a large stockpot.
    5. 5
      Add 2 cups of water to the roasting pan and deglaze by boiling over high heat and stirring and scraping up the browned bits with a wooden spoon for 1 minute.
    6. 6
      Add the deglazing liquid to the stockpot along with the remaining water, the celery, salt, and bouquet garni.
    7. 7
      Bring to a boil, and skim any foam that raises to the top.
    8. 8
      Reduce the heat to medium-low and simmer, uncovered, for 1 to 1 1/2 hours.
    9. 9
      Strain the stock through a fine-mesh sieve into a bowl and let cool.
    10. 10
      Refrigerate for several hours, remove the congealed fat, the cover and refrigerate for up to 1 week or freeze for up to 3 months.

    Ratings & Reviews:

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    Nutritional Facts for Beef Stock

    Serving Size: 1 (4159 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 15.7
     
    Calories from Fat 0
    43%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 464.6 mg
    19%
    Total Carbohydrate 3.6 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.7 g
    6%
    Protein 0.4 g
    0%

    The following items or measurements are not included:

    beef shanks

    bouquet garni

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