Beef Stock

A good rule of thumb for freezing spaghetti is to slightly undercook it before freezing. This helps maintain a better texture when reheated. Making sure each noodle is well-coated with olive oil or spaghetti sauce can also prevent clumping and freezer burn.

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Emily J. | April 24th, 2023

Recipe of Canada

Ingredients:

Qty	Unit	Ingredient
2	pounds	Beef Bones
2	medium	Carrots » halved	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. Crunchy, sweet, and highly nutritious, carrots are used Read more...
1	stalk	Celery » coarsely chopped	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. It's a staple in many kitchens, is known for its Read more...
1	large	Onion » coarsely chopped	Onion 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 of Read more...
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. It Read more...
8	whole	Peppercorns
1	whole	Bay Leaf	Bay Leaf 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...
3	ounces	Tomato Paste
2	cloves	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...

Prep Time	Process Time	Overall Time
1 Hour 20 Minutes	1 Hour	2 hours 20 minutes

Directions:

Preheat oven to 350°F / 180°C / Gas Mark 4

1. Bake the beef bones on a sheet tray, in a preheated 350°F oven until golden brown, about 1 hour.

2. Place bones in large stock pot.

3. Add remaining ingredients and enough water to cover.

4. Bring to a boil; boil about 5 minutes.

5. Remove from heat and strain, reserving the liquid.

6. Discard the bones and vegetables. They've served their purpose.

7. Return the stock to the pot.

8. Cook over medium heat until reduced by half, approximately 1 hour.

Submitted by Emily J. | April 24th, 2023 See all of Emily J.'s Recipes.

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To keep your cauliflower looking bright and white, try adding a 1/4 cup of milk to the boiling water. The milk's proteins and fats form a protective barrier around the cauliflower florets, preserving their color and enhancing their natural whiteness on the plate.
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