 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
It's worth the extra effort to make this rich stock; the slow-simmered taste produces a sauce that far exceeds any made with canned beef broth. This recipe is an accompaniment for Standing Rib Roast with Rosemary-Thyme Crust . Ingredients:
2 tablespoons vegetable oil |
3 1/2 to 4 pounds meaty beef bones (such as neck bones, beef back ribs, or crosscut beef shank) |
2 cups chopped onions |
2/3 cup chopped carrots |
2/3 cup chopped celery |
3 quarts cold water |
1 cup zinfandel or other hearty red wine |
4 large fresh thyme sprigs |
3 large fresh parsley sprigs |
1/4 teaspoon whole black peppercorns |
Directions:
1. Heat oil in large pot over medium-high heat. Add beef bones; sprinkle with salt and pepper. Sauté until deep brown, turning occasionally, about 15 minutes. Using tongs, transfer bones to bowl. Add onions, carrots, and celery to pot. Sauté until deep brown, about 10 minutes. Return bones and any juices to pot. Add 3 quarts cold water, wine, and next 3 ingredients. Bring to boil. Reduce heat to medium-low and simmer until reduced to 3 1/2 cups liquid, about 3 hours. Strain stock into bowl. Refrigerate uncovered until cold, at least 4 hours. (Can be made 3 days ahead. Cover; keep chilled.) Spoon off fat before using stock.
|
|