Beef stock
Yield: 6 servings
Ingredients:
- 2 lb Beef bones 1 pn Of thyme
- 2 md Carrots
- 8 Peppercorns Coarsely chopped 1 Bay leaf
- 1/2 Stalk celery coarsely chop- 3 oz Tomato paste Ped 1 Cl Garlic
- 1 Onion
Instructions:
coarsely chopped Preheat oven to 350 F. Bake bones until browned about 1 hour. Place bones in large stock pot. Add remaining ingredients & enough water to cover. Bring to boil; boil about 2 minutes. Remove from heat & strain. Discard bones & vegetables. Return the stock to pot & cook over medium heat until reduced by 1/2. Enjoy! - Jeff Duke
