Zinfandel Beef Stock
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 1/2 cups
- 2 tablespoons vegetable oil
- 2 cups chopped onions
- 2/3 cup chopped celery
- 2/3 cup chopped carrots
- 1/4 teaspoon whole black peppercorns
- Carbohydrate 1 g(0%)
- Cholesterol 5 mg(2%)
- Fat 1 g(2%)
- Fiber 0 g(0%)
- Protein 2 g(4%)
- Saturated Fat 1 g(3%)
- Sodium 50 mg(2%)
- Calories 26
Preparation Heat oil in large pot over medium-high heat. Add beef bones; sprinkle with salt and pepper. Sauté until deep brown, turning occasionally, about 15 minutes. Using tongs, transfer bones to bowl. Add onions, carrots, and celery to pot. Sauté until deep brown, about 10 minutes. Return bones and any juices to pot. Add 3 quarts cold water, wine, and next 3 ingredients. Bring to boil. Reduce heat to medium-low and simmer until reduced to 3 1/2 cups liquid, about 3 hours. Strain stock into bowl. Refrigerate uncovered until cold, at least 4 hours. (Can be made 3 days ahead. Cover; keep chilled.) Spoon off fat before using stock.
Preparation Heat oil in large pot over medium-high heat. Add beef bones; sprinkle with salt and pepper. Sauté until deep brown, turning occasionally, about 15 minutes. Using tongs, transfer bones to bowl. Add onions, carrots, and celery to pot. Sauté until deep brown, about 10 minutes. Return bones and any juices to pot. Add 3 quarts cold water, wine, and next 3 ingredients. Bring to boil. Reduce heat to medium-low and simmer until reduced to 3 1/2 cups liquid, about 3 hours. Strain stock into bowl. Refrigerate uncovered until cold, at least 4 hours. (Can be made 3 days ahead. Cover; keep chilled.) Spoon off fat before using stock.
