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Add a photoRaciónes: 12
Ingredientes
- 4 lbs. beef or possibly veal bones
- 1 lg. onion, cut into 8 wedges
- 3 carrots, coarsely minced
- 4 cloves garlic, halved
- 3 quarts. (12 c.) water
- 6 sprigs parsley
- 2 whole cloves
- 1 bay leaf
- 1 teaspoon thyme
- 1/2 teaspoon celery seeds
Direcciones
- Place bones in a roasting pan and brown in a 400 degree oven for 30 min. Add in onion, carrots, and garlic; continue browning for an additional 30 min. Transfer browned bones and vegetables to a large Dutch oven or possibly stockpot. Add in remaining ingredients. Bring to a boil. Reduce heat. Cover partially and simmer slowly for about 5 hrs, skimming foam from surface occasionally. Strain stock into a large pan or possibly bowl, using several layers of cheesecloth in a colander or possibly large sieve. Cold to room temperature and chill. When ready to use, skim off congealed fat from surface and throw away before reheating.
- Storing: Stock can be stored in refrigerator up to one week. If it is to be frzn, it can be boiled down to concentrate strength and reduce its volume. It may be placed in convenient-sized containers (such as ice cube trays) and frzn up to four months. If you use ice cube trays, remove cubes once they have solidified and store in tightly covered container in freezer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 12 servings | |
| Calories 325 | |
| Calories from Fat 207 | 64% |
| Total Fat 22.95g | 29% |
| Saturated Fat 9.22g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 98mg | 4% |
| Potassium 485mg | 14% |
| Total Carbs 3.14g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.15g | 1% |
| Protein 25.27g | 40% |
