Recipe - Baileys Beef Stock

5 pound Mixed beef and veal bones
2 lg Carrots; scrubbed
2 lg Ribs celery; cleaned
2 lg Onions; cut in half
Water
2 tablespoon Tomato paste
6 Parsley sprigs
1 teaspoon Thyme; leaves
18 Peppercorns
2 md Garlic cloves; crushed

Preheat oven to very hot, about 500F degrees. Place bones in a single layer
in a roasting pan, break carrots and celery into large pieces and sprinkle
among the bones, ditto with the onions. Roast for 30 to 45 minutes until
meat, bones, and vegetables begin to brown, even burn a little. Dump these
into a deep stock pot. Pour about a half inch of water into the roasting
pan and dissolve any bits which have stuck to the bottom of the pan. Pour
over bones. Add more water to several inches above bones. Bring to a boil
and stir in tomato paste. Add parsley, thyme, peppercorns, and garlic.
Cook, barely simmering, for several hours, adding more hot water as
necessary. Strain and boil slowly until reduced and flavor is intensified.
Allow to cool and skim any fat from the top.

SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040)

Notes: Refrigerate, tightly covered, or freeze. Makes about 2 quarts

Recipe by: Lee Bailey's Soup Meals: ColdWeather

Posted to MCRecipe Digest V1 #1049 by KitPATh phannema@wizard.ucr.edu on
Jan 28, 1998