Beef Stock
Categories: Tomato, Onion, Carrot, Garlic, Celery, Corn, Soups
2 pounds of Beef bones
2 Medium-size carrots;
1/2 Stalk celery, coarsely chopped
1 Onion, coarsely chopped
1 pinch of Thyme
8 Peppercorns
1 Bay leaf
3 ounces of Tomato paste
1 Clove garlic |
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1. Preheat oven to 350ºF. Bake bones until browned, about 1 hour. 2. Place bones in large stock pot. Add remaining ingredients & enough water to cover. Bring to boil; boil about 2 minutes. 3. Remove from heat & strain. Discard bones & vegetables. Return the stock to pot & cook over medium heat until reduced by 1/2. MARIOS TURTLE CREEK VILAGE, DALLAS. USE IN LASAGNE VERDE PAVAROTTI From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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