Basic Beef Stock
Posts about thermomix vegetable stock written by choothefat.
Recipe Summary Basic Beef Stock
Rich, hearty beef stock.Ingredients | Thermomix Vegetable Stock Ingredients6 pounds beef soup bones1 large onion3 large carrots½ cup water2 stalks celery, including some leaves1 large tomato½ cup chopped parsnip1 medium potato8 whole black peppercorns4 sprigs fresh parsley1 bay leaf1 tablespoon salt2 teaspoons dried thyme2 cloves garlic12 cups waterDirectionsPreheat oven to 450 degrees F (230 degrees C).Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.Info | Thermomix Vegetable Stock Ingredientsprep: 25 mins cook: 5 hrs 45 mins total: 6 hrs 10 mins Servings: 8 Yield: 8 cups
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