3 beef soup bones
1 or 2 onions, chopped
1 to 2 carrots, peeled and chopped
2 stalks celery, chopped
2 tbsp dried parsley flakes
2 tsp salt
2 peppercorns
Place all ingredients in a crock pot and add enough water to cover completely. Place lid on cooker and cook on low 12 to 14 hours. Strain and refrigerate up to 4 days. May also be frozen.
Yield: Approximately 8 cups stock.
Note: You may cook on high 4 to 6 hours but the stock will be lighter in color and less concentrated.
1 to 2 carrots, peeled and chopped
2 stalks celery, chopped
2 tbsp dried parsley flakes
2 tsp salt
2 peppercorns
Place all ingredients in a crock pot and add enough water to cover completely. Place lid on cooker and cook on low 12 to 14 hours. Strain and refrigerate up to 4 days. May also be frozen.
Yield: Approximately 8 cups stock.
Note: You may cook on high 4 to 6 hours but the stock will be lighter in color and less concentrated.
Note: Stock photo
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