Back to Basics: Beef Stock

A truely good cook learns how to make a basic stock early in her cooking life. Stocks are really simple to prepare and very versatile.

One of the first stocks that I learned to prepare was beef stock. It is very simple but a very tasty  beginning to many dishes. It can be used as a base for soups,stews, and gravys.

Once you master stock making you are on your way to becoming a soup master or a gravy guru.

There are two basic soup stocks every cook should know how to prepare. They are Beef and Chicken stock.

Beef Stock:

2 cups water

5 pounds beef shank bones

4 pounds beef short ribs

4 celery stalks with leaves washed and chopped

4 carrots washed

2 large yellow onions quartered

4 bay leaves

1 bunch parsley

1 bulb garlic slightly smashed

1 teaspoon black-pepper

1/2 teaspoon salt

 Preheat the oven to 400 degrees for 15 minutes. Place all of the ingredients into a large dutch oven. Bake for 1 hour.

  Remove from the oven, and cover with enough water to cover all of the ingredients. Cover tightly and simmer on low for 4 to 5 hours.

  Remove from heat. Let cool slightly and skim off the fat. Strain. Discard the vegetables. Reserve the meat for a later use. You can now use the stock or refridgerate or freeze for a later use.

Ya’ll come back and next time we will make a delectable chicken stock.

See ya’ll.