Thursday, November 10, 2016

Beef Stock (with leftover short rib bones)

YouTube Link: Beef Stock (with leftover short rib bones)
More Videos: Helen's Kitchen Channel

4 Lb beef shanks or short rib bones*
1 carrot, in large chunks
1 onion, in large chunks
1 celery stick, in large chunks
2 bay leaves
a few sprigs of thyme
1 tsp black pepper corns (whole)
1 Tbsp tomato paste

You can use as much or as little shanks / bones as you'd like.  Just make sure the liquid just covers them.  If you have a lonely bone swimming in a big pot, you won't get enough flavor or gelatin.


Anonymous said...

Do you add any salt?

Helen said...

No salt. Stocks are often reduced and any salt you end might end up being too much depending on the application. Add salt when you are using the stock after it's reduced to desired point.