Here at Crowded Earth Kitchen, we are encouraging every cook (well, every non-vegan cook) to master the simple craft of making an excellent pot of beef stock. Quality beef stock sold in gourmet shops is delicious, but outrageously expensive. Those supermarket cans of stocks and broths? Well, read the label. Less expensive than their gourmet shop counterparts, those cans are over-salted and still overpriced. Some commercial food manufacturers are shameless enough to add caramel coloring to their beef stocks and broths. That’s right… the same artificial coloring added to soft drinks is added to beef stock!
Some recipes for beef stock call for the use of whole vegetables (i.e., a few carrots, or a whole onion). We think that’s just a little too precious. The fact is, you get the same flavor from vegetable scraps and peels, so why use up perfectly good vegetables making beef stock? We’re using peels (see below), and are sure you can find a good use for the peeled veggies themselves. 🙂 Let’s get started!
Ingredients (Makes 2 quarts)
3 pounds beef bones (ask the butcher at your local market – bones are always available)
Peel and outer layer of Continue reading