Welcome to Freezer Food Friday.
Today I have a recipe for Homemade Beef Stock to share. I am looking forward to seeing what you have. Post your recipe on your blog ( or leave it in the comments here if you do not have a blog) and link it below with Mr. Linky.
Makes about 1 quart, easily doubled
4 tablespoons canola oil
6 pounds beef bones, with some meat attached
1/4 cup tomato paste or 1/2 cup “kitchen-ready” tomatoes
2 large carrots, cut in 2-inch lengths
1 large onion, peeled and cut into 6 wedges
2 large leeks or 4 medium, white and light green parts coarsely chopped
4 whole cloves
4 bay leaves
15 cups water
1 cup red wine
1. Preheat oven to 400 degrees. Film the bottom of 2 sheet pans with oil. Place bones on sheet pans in a single layer turning to coat with oil. Mix tomato paste with water and sprinkle over the bones. Place bones in oven to brown, for 15 minutes, turning once and adding the carrots and onion. Cook 20 minutes longer, until lightly browned.
2. Place bones and vegetables into a stockpot, scraping all drippings and bits of meat from sheet pans into the pot. Add cloves, bay leaves, peppercorns, water and wine.
3. Bring to a full boil; then turn down to a simmer, skimming occasionally for fat, for 2 to 3 hours.
4. Strain through a fine mesh strainer. Cool stock in a sink of ice water. Skim fat from the top. Use immediately, or refrigerate for up to 3 days, or freeze for up to 3 months.