How to make Soup Stocks (Beef)

Soup stock is always a great thing to have on hand. Make a large batch and freeze some for later. Not only used for soups, but great other recipes or sauteing vegetables. Homemade broth is the best for a great risotto.

• INGREDIENTS

• 4 or 5 lbs of meat(neck bones,pot roast, short ribs)

• 1 onion quartered

• 3 or 4 stalks of celery

• 4 carrots quartered

• 5 cloves of garlic crushed to release flavor

• 1 16oz can of whole tomatoes cut up

• 1 6oz can of tomato paste

• 1/2 bunch of parsley

• 1 tsp salt

• 1 tsp black peppercorns

• 1/2 tsp dried basil, oregano and thyme

• 3 bay leaves

• 8 quarts of cold water

  PREPARATION

• Place meat,bone, onions, celery and carrots in a roasting pan.

• Roast at 450 degrees for about 45 minutes.

• Fill a stock pot with the cold water.

• Add all the meat, bones and vegetables to the water.

• Add parsley, tomatoes and tomato paste.

• Wrap basil, oregano,thyme and peppercorns in a cheese cloth and tie. This will keep the herbs from floating all over while still getting the flavor.

• Add salt.

• Simmer for about 3 to 4 hours, again do not boil, simmer.

• Refrigerate overnight then skim any remaining fat off the top and your ready to use.