Simple Meat Stock
- Ready In:
- 4hrs 20mins
- Ingredients:
- 7
- Yields:
-
6 cups
- Serves:
- 8
ingredients
- 2⁄3 lb ground beef or 2/3 lb ground chicken
- 1 tablespoon unsalted butter
- 2 cups onions, cut into chunks (about 1 large)
- 1⁄2 cup carrot, chopped
- 1⁄2 cup celeriac or 1/2 cup parsnip, chopped
- 1 bay leaf
- 6 cups boiling water
directions
- Preheat the oven to 200 degrees.
- Heat a large, ovenproof pot (with a tight-fitting lid for later) over high heat. Add the meat and sear uncovered for a few minutes, just until golden brown.
- Add the butter, then the onion and root vegetables; sear for a couple of minutes, stirring, until they start to turn golden brown.
- Add the bay leaf and water; mix well.
- Cover with the lid and transfer to the oven.
- Cook for 3 to 4 hours, or up to overnight.
- To ensure that maximum flavor is extracted, process the stock in a blender (in batches, with the center knob removed and a towel put over the opening to prevent steam from causing the blender lid to pop off) or food processor after the stock has cooled for 1 hour.
- Line a strainer with several layers of cheesecloth or a clean kitchen towel.
- Strain the stock, extracting as much liquid as possible; discard the solids.
- Cool to room temperature; remove any fat or impurities that collect.
- Cover and refrigerate, or portion into small amounts and freeze.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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