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Ingredients
| 8.00 |
each |
Peppercorns |
| 0.75 |
teaspoon |
Salt, coarse |
| 2.00 |
each |
Cloves |
| 1.00 |
each |
Leek, trimmed, halved |
| 2.00 |
medium |
Tomatoes, fresh or canned, |
| 3.00 |
each |
Thyme, sprigs |
| 2.00 |
each |
Celery, stalks, trimmed, |
| 2.00 |
cup |
Water, plus more as needed |
| 1.00 |
bunch |
Parsley, stems |
| 4.00 |
each |
Garlic, cloves, unpeeled |
| 6.00 |
lb |
Bones, beef, meaty |
| 0.50 |
teaspoon |
Thyme, dried, or |
| 2.00 |
tablespoon |
Oil, vegetable |
| 2.00 |
large |
Carrots, peeled, trimmed |
| 2.00 |
each |
Bay leaf |
| 2.00 |
medium |
Onions, trimmed, quartered |
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Preparation
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Yield: 2 Quarts
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Preheat oven to 450 degrees F. Put the oil in a roasting pan and heat
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briefly in the oven. Add the bones to the oil in the pan, toss to
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coat and roast for 35 minutes. Add the onions, carrots, celery,
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leek, garlic, and parsley, tossing them all to coat with fat. Roast
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30 minutes longer. Remove the pan from the oven and transfer the
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bones and vegetables to a clean stockpot. Drain off as much of the
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fat as possible. Place the roasting pan over medium-high heat (use 2
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burners if necessary), and add 2 cups of cold water and boil briefly.
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Scrape up all of the browned bits into the water. Transfer the
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liquid to the stock pot and add enough cold water to cover. Bring
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slowly to a boil, skimming off all of the froth that forms. Lower
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the heat and add tomatoes, thyme, bay leaves, cloves, and salt.
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Simmer uncovered for 6 to 8 hours adding water as necessary just to
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cover the ingredients. Skim whenever necessary. Add peppercorns for
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the last 15 minutes of the simmering.
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Strain the "soup" into a large bowl through a colander lined with a
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double layer of dampened cheesecloth. Gently press the solids to
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extract all of the liquid, and discard the solids. Pour the stock
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into containers for storage and label and date them. The stock will
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"keep" for up to 3 days in a refrigerator, and up to 6 months in a
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freezer.
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Source: New York's Master Chefs, Bon Appetit Magazine, Written by
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Richard Sax, Photographs by Nancy McFarland The Knapp Press, Los
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Angeles, 1985
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Health Nutrition Facts
per serving
| Calorie | 1317.70 |
| Protein | 71.27g |
| Fat | 94.49g |
| Water | 563.29g |
| Sodium | 692.53mg |
| Cholesterol | 251.97mg |
| Carbohydrates | 67.26g |
| Fiber | 37.01g |
| Vitamin A | 9521.09IU |
| Vitamin C | 368.31mg |
| Calcium | 762.96mg |
| |
Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
|
| |  | 193 minutes of Bicycling at 12 mph |
| |  | 180 minutes Walking at 4 mph |
| |  | 62 minutes Runing at 10 mph |
| |  | 158 minutes Swimming at 50 yards/minute |
| |  | 188 minutes Playing Tennis (Single) |
| |  | 158 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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