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Nutrition Facts
Serving Size 240 g
(Approx. 15 Servings)
Amount Per Serving
Calories 60 Calories From Fat 25
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 710 mg 30%
Total Carbohydrate 8 g 3%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 2 g
Vitamin A 80% Iron 2%
Vitamin C 10% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Deeply Roasted Beef Stock
Prep Time
15 minutes
Cook Time
4 hours
Total Time
4 h 15 m
Serves
15  People

Ingredients

Recipe makes 15 Servings

4 Lb meaty beef bones, thinly sliced beef shank works well
1 Tbsp grapeseed oil
1 1/2 cup(s) carrots, roughly chopped
1 1/2 cup(s) celery, roughly chopped
3 cup(s) onions, roughly chopped
4 large cloves fresh garlic, halved or crushed
1 cup(s) dry red wine
2 medium bay leaves, broken
3 medium springs fresh thyme
1 Tsp sea salt
1 Tbsp low salt soy sauce
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Instructions

1
Heat oven to 425ºF. Spread bones in a roasting pan and dry roast 25 to 35 minutes or until well browned, but not burned. Remove from oven and set aside.
2
Place a large stock pot over medium heat. Add oil, carrots, celery, onions and garlic. Cook 6 to 8 minutes or until vegetables begin to soften.
3
Add wine and continue cooking until it is almost completely evaporated, about 4 to 5 minutes.
4
Add bay leaves, thyme, salt, soy sauce, roasted beef bones and just enough water to cover bones by about 3 inches (about 5 quarts, depending on size of stock pot).
5
Bring to a gentle boil and reduce heat to low. Simmer 2 to 3 hours, skimming fat and foamy deposit from surface as needed throughout the cooking time.
6
Strain bones and vegetables from liquid then chill stock well. Remove fat layer from the top before using.
7
Starting with 5 quarts of water will make about 3.5 quarts of finished stock. Stock freezes well for up to 6 months.

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