Sauces and Dressings
Roasted Beef Stock
Makes about 10 cups
Roasted Beef Stock
Makes about 10 cups
There is nothing more wholesome or economical than preparing your own homemade stocks.
Nutritional information per serving (½ cup):Calories 42 (15% from fat)
carb. 3g
pro. 3g
fat 2g
sat. fat 1g
chol. 7mg
sod. 28mg
calc. 20mg
fiber 0g
carb. 3g
pro. 3g
fat 2g
sat. fat 1g
chol. 7mg
sod. 28mg
calc. 20mg
fiber 0g
Ingredients
- 4 pounds beef bones
- 1 large onion, cut into eighths
- 1 large leek, washed well with root
- end trimmed, cut into 2-inch pieces
- 4 medium carrots, peeled and cut into
- 2-inch pieces
- 2 medium celery stalks, cut into 2-inch
- pieces
- 1 large handful fresh Italian parsley
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1 garlic clove, crushed
- 12 cups cold water
Preparation
- 1. Preheat the Cuisinart® Multicooker to Roast
- at 425°F. Put bones into the cooking pot,
- cover and roast for about 30 minutes,
- turning once during cooking until well
- browned. Remove the beef bones and
- carefully remove the pot and pour out any
- residual grease.
- 2. Return pot to unit. Add bones and remaining
- ingredients to the pot. Switch to Slow Cook
- on Simmer for 14 to 20 hours.*
- 3. Once unit switches to Keep Warm,
- strain stock, discarding beef bones and
- vegetables. Use immediately or cool to
- place in storage containers for refrigerator
- or freezer.**
- *While we recommend a long cooking time
- to better develop the flavors, it is not entirely
- necessary. If time is short, you can reduce
- the cooking time by a few hours, or cook on
- High for 5 to 6 hours.
- **Stock will keep in refrigerator for up to one
- week, or two months in a freezer.
