Keldons Recipes | Keldons Cookery

Qty	Unit	Ingredient
5	pounds	Beef Bones
1	head	Garlic	Garlic Garlic is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread, or using it Read more...
4	large	Onions	Onions The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface Read more...
3	large	Carrots	Carrots Carrots, pronounced KAR-uts, are a root vegetable known for their vibrant orange color, although they can also be found in purple, yellow, white, and red varieties.<br /> <br /> Crunchy, sweet, and highly nutritious, carrots are used Read more...
3	stalks	Celery	Celery Celery is a crunchy, fibrous vegetable with a distinctive, slightly bitter taste, often used in salads, soups, and as a flavoring base in cooking.<br /> <br /> It's a staple in many kitchens, is known for its Read more...
1	bunch	Parsley	Parsley Parsley - pronounced 'PAR-slee' is a bright green, leafy herb that's widely used in cooking and as a garnish. It's known for its fresh, slightly peppery flavor and is one of the most Read more...
1	cup	Red Wine
1	teaspoon	Thyme	Thyme Thyme - pronounced 'time' is a small, aromatic herb. It comes from the Thymus genus, which is part of the mint family. Thyme is known for its tiny, green leaves and woody stems.<br /> <br /> It Read more...
8	whole	Peppercorns
2	whole	Bay Leaves	Bay Leaves Bay leaves are oval in shape, measuring about 2 inches to 4 inches in length and tapered to a slender point. These short stemmed, dark green leaves are smooth with a glossy sheen Read more...
2	whole	Cloves	Cloves Cloves are aromatic flower buds used in cooking for their intense flavor but also have medicinal, dental, and aromatic applications.<br /> <br /> Rich in antioxidants, they're valued in traditional medicine for their antiseptic properties and are Read more...
1	part	Water	Water Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture Read more...

Prep Time	Process Time	Overall Time
1 Hour	7 Hours	8 hours

- Cut the whole head of garlic in half, lengthwise.
- Roughly chop the onions, carrots, celery and parsley.
- No need to peel anything, the vegetables will be discarded in the end.

1. Place the beef bones in a roasting pan.

2. Roast in a preheat 450°F oven for 45 minutes or until they are well browned, stirring occasionally.

3. Add onions, garlic, carrots, and celery to roasting pan.

4. Return to oven and roast for an additional hour.

5. Remove roasting pan from oven, and transfer bones and vegetables to large stockpot; discard any fat.

6. While the roasting pan is still hot, add the red wine and scrape the bottom to deglaze the pan.

7. Pour this into the stock pot. It's flavor goodness.

8. Add the thyme, peppercorns, bay leaves and cloves to the stock pot.

9. Add enough cold water to cover by 2 inches.

10. Bring to a rolling boil, then reduce the heat to medium and simmer for 7 to 8 hours.

11. Skim the top frequently to remove the foam.

12. Place a fine sieve over a large bowl or pot.

13. Drain the contents of the stock pot, reserving all of the liquid.

14. Discard the vegetables and spices, they have served their purpose.

15. Cool the stock in the refrigerator overnight.

16. The next day, remove the layer of fat from bowl or pot.

17. This beef stock can be stored in refrigerator for 3 days.

18. If frozen, it will keep for up to 3 months.

Beef Stock #3

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