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Homemade beef stock

Homemade beef stock

Based on 6 ratings

Difficulty

Easy 👌

Preparation

150 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
½ kg
beef (stew meat, scraps, and/or bones)
l
water
onions
1
carrots
celery root
parsnips
leeks
1 cloves
garlic
1⅔
allspice berries
1⅔
black peppercorns
1⅔
juniper berries
salt
MetricImperial

Utensils

pot, bowl, cutting board, knife, cooking spoon, tea egg

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Nutrition per serving

Cal475
Fat25 g
Protein42 g
Carb11 g
  • Step 1/ 3

    • ½ kg beef
    • l water
    • salt
    • pot

    Season the beef generously with salt on both sides. Add water to a pot and add the beef. Bring to a simmer and boil for approx. 10 min. while you prep the other ingredients.

  • Step 2/ 3

    • onions
    • 1 carrots
    • celery root
    • parsnips
    • leeks
    • 1 cloves garlic
    • bowl
    • cutting board
    • knife

    Peel one of the onions. Dice carrots and add to a bowl. Dice celery root, parsnips, leeks, and peeled onion and add to the bowl with the carrots. Cut the unpeeled onion in half, making sure the root ends stay intact. Peel the garlic and finely chop.

  • Step 3/ 3

    • 1⅔ allspice berries
    • 1⅔ black peppercorns
    • 1⅔ juniper berries
    • cooking spoon
    • tea egg

    Use a spoon and a bowl to skim off any foam from the pot, and discard. Put the allspice, peppercorns, and juniper berries in a tea egg and add to the pot. Add all of the vegetables. The water should cover the vegetables, so add more if needed. Cover and simmer for approx. 2 hrs. Remove pot from heat and serve stock immediately or freeze for later use. Enjoy!

  • Enjoy your meal!

    Homemade beef stock

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