Monday, September 12, 2011
Keeping A Food Supply
This weekend I made a big batch of beef stock by roasting bare bones cut in two inch pieces in a moderately hot oven (400F) for two hours. Then simmering with carrots, onions and celery for an hour .. then sticking the whole pot in the oven at 225F overnight. It makes the richest brown broth for French onion soup and for added flavor to gravies. I have stored it in the freezer in 3 cup units.
We are already running low on pickles .. when my kids come home for a visit .. that's the first thing they ask for .. after a hug from mom.
Beef Stock Recipe
Benefits of Broth