100% – 5ltr – water<\/p>\n\n\n\n
50% – 5 lbs – beef bones<\/p>\n\n\n\n
10% – vegetables – onion, celery, carrots (2:1:1 ratios)<\/p>\n\n\n\n
Spices (whole): 8 peppercorns, 4 bay leaves, 8 sprigs Parseley<\/p>\n\n\n\n
Preheat oven to 450F<\/p>\n\n\n\n
Roast bones, onions and carrots for 30min on top rack<\/p>\n\n\n\n
Turn bones after 10-15min<\/p>\n\n\n\n
Drain fat, use prongs to combine all in water<\/p>\n\n\n\n
Boil stock for 6-8 hours, while removing foam every hour.<\/p>\n\n\n\n
Drain stock through cheese cloth<\/p>\n\n\n\n
Clearing the broth: Mix one egg white, crushed egg shell 1\/4 cup of cold water. Add to broth and boil for 15min, then re-drain stock.<\/p>\n\n\n\n
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100% – 5ltr – water 50% – 5 lbs – beef bones 10% – vegetables – onion, celery, carrots (2:1:1 ratios) Spices (whole): 8 peppercorns, 4 bay leaves, 8 sprigs Parseley Preheat oven to 450F Roast bones, onions and carrots for 30min on top rack Turn bones after 10-15min Drain fat, use prongs to combine … Continue reading Beef Stock<\/span>