Beef Stock With Port And Veggies Food

RICH BEEF STOCK

Steps:

• Gather the ingredients.
• Trim larger pieces of beef from the bones and cut into 1-inch pieces. Heat the oven to 400 F.
• Put the bones and beef pieces in a large roasting pan with the onions, carrots, and celery. Toss with the olive oil.
• Roast for 45 minutes, turning a few times so the beef browns evenly.
• Transfer the beef and vegetables to a stockpot and set aside.
• Pour off any excess grease from the roasting pan and place over medium heat. Add the tomato paste and cook, stirring, for 2 minutes.
• Add 2 cups of the water and bring to a simmer.
• Add the tomato paste mixture to the stockpot, along with the remaining 3 quarts of water. If the liquid doesn't quite cover the bones, add a little more water.
• Add the bay leaf, parsley sprigs, peppercorns, and thyme.
• Put the stockpot over medium-high heat and bring to a boil. Skim off any foamy scum from the top.
• Reduce the heat to the lowest setting, partially cover, and simmer for 3 to 4 hours. The stock should be flavorful and reduced slightly. If you want a richer, more concentrated flavor, cook longer to reduce more.
• Strain through a cheesecloth-lined strainer into a large bowl. Cover and refrigerate until chilled.
• Remove the solid fat from the surface.
• Ladle into 1-, 2-, or 4-cup freezer containers or jars, leaving about an inch of headspace.
• Refrigerate and use within four days or freeze for up to three months.

BEST BEEF STOCK RECIPE

Steps:

• Preheat your oven to 425°F.
• In a large pan at least 1 inch deep - place your beef bones - bake for 3 hrs at 425°F Remove and cool. Ask your butcher, short bones work as well some meat left on the bone is fine some even like using the oxtail bone, any is really ok.
• Place in a large stock pot and cover with 12 cups of water. Add salt, pepper, thyme and bay leaves - slow cook for 3 hours. Remove bones and herbs.
• You should be left with a nice dark rich color beef stock - this can be sealed in jars or frozen for later use. The heartier the stock the better the soup.

BEEF STOCK WITH PORT AND VEGGIES

Steps:

• In a saucepan, brown the veggies in oil 5 minutes. Add remaining ingredients.
• Cover and let simmer about 20 minutes.
• Adjust seasoning.

BEEF BROTH PORK CHOPS

Steps:

• Preheat oven to 350.
• Salt and pepper pork chops. Brown slightly on each side.
• Put in baking dish (size depending on how many pork chops are being prepared) and cover with beef broth (if more than 3 or 4 pork chops are being prepared, having an extra can of beef broth on hand might not hurt) and add soy sauce, if desired.
• Bake for 1 1/2 hours. Drain after cooking.
• These can be eaten hot out of the oven, or they taste just as good (maybe better) reheated and served the next day.

BASIC BEEF STOCK

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Arrange the beef shanks and short ribs in a single layer in an ungreased large shallow roasting pan.
• Roast, uncovered, for 45 minutes or until nicely browned.
• Transfer the shanks and ribs to a stockpot.
• Pour off all the fat from the roasting pan.
• Add 2 cups of the water to the pan and swirl it around, scraping any browned bits of meat or juices.
• Add to the stockpot along with the remaining water.
• Bring the water to a boil, uncovered, over high heat, skimming off any scum.
• Add the onions, carrots, tomato, garlic cloves, bay leaves, parsley, thyme, and salt; partially cover and simmer for 3 hours, occasionally skimming off the scum.
• Remove the short ribs and save to use on another day.
• Continue simmering the stock, partially covered, 1 hour longer.
• Pour all through a large colander or sieve set over a very large heatproof bowl.
• Save the shank meat for soup or another use.
• Discard the other solids.
• Let the stock cool; cover with plastic wrap and refrigerate overnight.
• In the morning, discard the fat that has solidified on top.
• Ladle stock into ice cube trays.
• Freeze; place in freezer bags for future use.

BEEF WITH VEGETABLES

Steps:

• In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
• Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.

LEFTOVER PORK AND VEGETABLES

Steps:

• In a skillet, saute the onion, red pepper and celery in oil until crisp-tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice.

BEEF STOCK

Steps:

• Preheat the oven to 375°F Rub tomato-paste generously over the beef bones.
• Roast the bones in the oven for 30 min until browned.
• In a large stockpot over medium heat, add oil and sauté onions, celery and carrot for 5 minute
• Add roasted bones and remaining ingredients and bring to a boil.
• Skim off any foam, that rises.
• Reduce heat and simmer gently uncovered for 2-3 hours.
• Add a few cups of water if necessary.
• Let reduce 1/4 of the stock, so 3/4 of the starting liquid are left at this stage.
• Strain through a sieve and cheesecloth or damp dishtowel and return to a smaller pot, cool. (Stock should be almost clear).
• Reduce another 1/4 of the stock, so that only 1/2 of the starting liquid are left by now.
• Chill overnight in fridge.
• Remove top layer of solidified fat completely.
• Remove gelled stock carefully into new pot, leave any remaining residue on the bottom of the old pot behind.
• If the stock is not clear, but needs to be for you recipe, bring to a simmer and add 1 egg white.
• Stir constantly and skim the solidifying egg white off the top; it should have cleared the stock.
• Use according to suggestions in your recipe.