Basic brown stock.
A rich home made brown beef stock suitable for sauces and soups.
Servings: 24
Calories: 47kcal
Equipment
- 10 Inch Cast Iron Skillet
- 2 Qt. Cast Iron Dutch Oven with lid
Ingredients
- 1.5 lbs Small Beef bones With Marrow
- 3 tbsp Tomato Paste
- 32 oz Beef Cooking stock Swanson
Instructions
- Preheat Oven to 350 degrees.
- Place bones in a 8" cast iron skillet and roast for 30 minutes.
- Remove from oven and and brush bones well with tomato the paste.
- Lay the vegetables on top of the bones, and return to the oven for 30 minutes.
- Remove from oven, transfer bones to a large stockpot or Dutch Oven.
- Add Cooking Stock, cover, and bring to boil over medium.
- Reduce heat and simmer for 1 hour. Remove from heat and let cool.
Notes
Save the beef bones as they can do several cookings. Reserve the fat if you're going to add to a roux. Otherwise return it to the broth.
[nutrition-label]
Nutrition
Calories: 47kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg