Recipes  

Beef Stock

  • Preparation 20 MIN
    Cooking 5 H
  • Servings 1
  • Makes 1 cup (250 ml)
  • Freezes
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Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 425°F (220°C).
  2. Place the bones and shank in a roasting pan. Roast for 30 minutes. Brush the bones and shank with the tomato paste. Add the vegetables and stir. Continue roasting for 15 minutes. Deglaze with the wine.
  3. Transfer the bones, shank, vegetables and cooking juices to a large pot. Add the water. Bring to a boil, then simmer over medium heat for 3 hours. During the first hour of simmering, add more water to cover the bones, if needed. For the last 2 hours, let the broth reduce.
  4. Strain into a saucepan. Discard the bones, shank and vegetables. Return to a boil, then reduce over medium heat for 1 hour or until the stock measures about 1 cup (250 ml).

Note

You can replace some of the beef bones with poultry bones. See if your butcher shop has chicken carcasses on hand.

For an excellent soup broth, simply stop reducing the liquid about three hours on the stovetop, or until 6 cups (1.5 litres) of liquid remain in the pot.

For an excellent soup broth, simply stop reducing the liquid after about three hours on the stovetop, or until 6 cups (1.5 litres) of liquid remain in the pot.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.