EARTH WEEK: Chef Antonio’s Organic Grass-Fed Beef StockEARTH WEEK: Chef Antonio’s Organic Grass-Fed Beef Stock
EARTH WEEK: Chef Antonio’s Organic Grass-Fed Beef Stock
EARTH WEEK: Chef Antonio’s Organic Grass-Fed Beef Stock
A good stock can change your life, or at least the way you cook.
chef Antonio
chef Antonio
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Recipe - Choices Market South Surrey
grass-fed-beef-broth.jpg
EARTH WEEK: Chef Antonio’s Organic Grass-Fed Beef Stock
Prep Time10 Minutes
Servings6
Cook Time480 Minutes
Ingredients
beef bones
parsnip
carrot
onion
celery
thyme
rosemary
Italian parsley
bay leaf
peppercorns
Directions

A good stock can change your life, or at least the way you cook. Cooking the ingredients for hours allows the flavours to develop slowly and become concentrated. Of course, stock is a must for nearly any soup, but you can also use it to cook pilafs, risotto or sauces. And if it’s cooked well, a stock can be enjoyed all on its own, with just a few bits of of fresh green onions or julienned vegetables.

 

Preheat oven to 375°F. Place the beef bones and vegetables on a baking sheet and roast for an hour and a half.

Transfer bones and vegetables to a large stock pot, add the herbs along with 10 litres of water and bring to a boil. Reduce heat and simmer for a minimum of 8 hours. If you have an electric stove, feel free to slowly simmer overnight on a very low setting.

Once the stock is finished, strain and discard solids. You should have about 6 litres of stock. Depending on what you’re using the stock for, you may want to concentrate the flavours further by reducing even more.

10 minutes
Prep Time
480 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
beef bones
Beef - Bones Organic 100% Canadian
Beef - Bones Organic 100% Canadian, 1 Kilogram
$16.99/kg$1.70/100g
parsnip
Not Available
carrot
Carrots - Organic
Carrots - Organic, 100 Gram
$0.66 avg/ea$0.66/100g
onion
Not Available
celery
Celery - Organic Bunch
Celery - Organic Bunch, 720 Gram
$6.32 avg/ea$0.88/100g
thyme
Roots Organic - Herbs Thyme Fresh Organic
Roots Organic - Herbs Thyme Fresh Organic, 1 Each
$3.28
rosemary
Roots Organic - Herbs Rosemary Fresh Organic
Roots Organic - Herbs Rosemary Fresh Organic, 1 Each
$3.28
Italian parsley
Organic - Italian Parsley Bunched
Organic - Italian Parsley Bunched, 1 Each
$3.48
bay leaf
Simply Organic - Bay Leaf
Simply Organic - Bay Leaf, 4 Gram
$11.99$299.75/100g
peppercorns
Not Available

Directions

A good stock can change your life, or at least the way you cook. Cooking the ingredients for hours allows the flavours to develop slowly and become concentrated. Of course, stock is a must for nearly any soup, but you can also use it to cook pilafs, risotto or sauces. And if it’s cooked well, a stock can be enjoyed all on its own, with just a few bits of of fresh green onions or julienned vegetables.

 

Preheat oven to 375°F. Place the beef bones and vegetables on a baking sheet and roast for an hour and a half.

Transfer bones and vegetables to a large stock pot, add the herbs along with 10 litres of water and bring to a boil. Reduce heat and simmer for a minimum of 8 hours. If you have an electric stove, feel free to slowly simmer overnight on a very low setting.

Once the stock is finished, strain and discard solids. You should have about 6 litres of stock. Depending on what you’re using the stock for, you may want to concentrate the flavours further by reducing even more.

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