Dark Beef Stock
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 3 hrs 30 mins |
| Total Time | 3 hrs 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef bones, preferably partially with leftover meat
- 3 carrot (s)
- 1 leek
- 1 piece (s) celeriac
- 2 onion (s), red
- 4 bay leaves
- 8 juniper berries
- 10 peppercorns
- 2 tablespoon tomato paste
- 1 stalk rosemary
- 3 stalks thyme
- 2 stalks parsley
- 250 ml red wine
- 1.8 liters water
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 250 ° C top / bottom heat. Spread the bones on a baking sheet and roast in the oven until dark. If you don`t get any bones with leftover meat, it is advisable to roast a piece of soup meat or a slice of leg.
- Peel the carrot and cut into large slices. Halve the leek, wash if necessary and also cut into pieces. Peel the celeriac and cut into large cubes. Halve the onion unpeeled and brown the cut surface in a pan.
- Heat the oil in a saucepan and fry the carrots, leek and celery until it is roasted. Add the tomato paste and let it take color. Deglaze with the red wine and water. Add the bones, onions, bay leaves, juniper berries, peppercorns, rosemary, thyme and parsley and bring everything to a boil. Now most of the work is over and time does the rest. Put the lid on and simmer over low heat for 3 1/2 hours.
- Pour boiling water into the glasses, empty them again and dry the glasses. Pass the stock through a sieve and squeeze out the vegetables with a spoon to get as much of the liquid as possible. Pour into the glasses while still hot and then let them cool down. I always freeze the fund. In that case, you have to leave space in the glasses, as the stock expands when it freezes.
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