• 3/18 Soup Starters - 3

    From Dave Drum@1:18/200 to All on Sun Mar 17 12:21:11 2024
    MMMMM-----Meal-Master - formatted by MMCONV 2.10

    Title: Homemade Beef Stock
    Categories: Beef Vegetables, Herbs
    Servings: 6 quarts

    10 lb meaty beef bones; shanks or
    - ribs, or a combination
    5 lg shallots; halved
    4 garlic cloves; halved
    4 c rough chopped carrots
    1 lg celeriac; chopped in large
    - pieces
    3 TB tomato paste
    1 TB olive oil
    5 qt cool non-chlorinated water
    12 black peppercorns
    3 dried bay leaves
    12 parsley stems

    Set the oven @ 425ºF/218ºC.

    Line a baking sheet with parchment.

    Put the bones, shallots, garlic, carrots, and celeriac
    on the baking sheet.

    Combine the tomato paste and oil in a small bowl, then
    rub all over the bones and vegetables. Spread the bones
    and vegetables out and roast until well browned, about
    40 minutes; rotate the pan halfway through.

    Transfer the roasted bones, vegetables, and any juices
    to a large stockpot. Add 1/4 cup of the water to the
    baking sheet to loosen any tasty bits and scrape this
    fond into the stockpot.

    Add the peppercorns, bay leaves, and stems to the pot,
    add the remaining water, and bring to a boil.

    Reduce the heat, skim any foam, cover, and simmer gently
    for 6 hours.

    Strain the stock through a colander into large bowls or
    jars. Refrigerate overnight.

    Scrape the solidified fat from the stock and discard.
    Strain the stock through a fine sieve into the stockpot
    and bring to a boil.

    Ladle into the clean jars. Wipe the jar rims clean with
    white vinegar. Place the lids and rings on the jars and
    finger-tighten the rings.

    Process at 10 pounds of pressure: pint jars for 20
    minutes, quart jars for 25 minutes. If you have a mixed
    batch, process for the full 25 minutes. Let the pressure
    fall and the canner cool before removing the jars.

    Let the jars cool completely, then test the seal.

    The stock is shelf stable for 1 year.

    By Cathy Barrow

    Makes: 6 quarts

    RECIPE FROM: https://www.motherearthnews.com

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