LOCATION: Recipes >> Crockpot >> Beef Stock
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Beef Stock
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Beef or Veal Stock
3 lbs beef or veal soup bones
1-2 carrots, cut in chunks
1/4 cup chopped parsley
2 tsp. salt
1-2 onions, cut in eighths
2 stalks celery, cut in chunks
2 whole peppercorns
Place all ingredients in crock pot. Add enough water to cover.
Cover and cook on low setting 12 to 24 hors. (If using high setting
cook 4 to 6 hours. If cooked on high setting the stock will be
lighter in color and less concentrated.) Strain and refrigerate.
Keeps well in refrigerator 4 to 5 days, or may be frozen. Makes 8
cups strained stock (about 3 1/2 quarts).
To clarify stock: remove bones and vegetables from crock pot. Turn
to high setting for 15 minutes. Stir in 2 egg whites and broken
egg shells. Allow to heat 15 minutes to 1 hour. Strain through
dampened cheese cloth.
To defat stock: place in large bowl and refrigerate overnight.
Fat will salidify on top of stock and will be easy to remove.
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