Beef Stock

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BEEF STOCK

RECIPE N0. – Q-4

BEEF STOCK

USMC RECIPE MANUAL

NAVMC 1067-SD

YIELD:

1 QT.

INGREDIENTS

METHOD

Beef, neck bones 3 # 1.In heavy roasting pan or iron skillet, brown beef bones in 375˚ oven until dark brown Stirring frequently.
Beef, stew meat cubed 1-1/2 #.
2. Place browned beef bones and all other ingredients in a 3 quart sauce pan and bring to a boil.
Water, cold 6 cups
3. Reduce heat and simmer for approximately 5 hours adding water as required to maintain liquid at original level.
Onions, chopped ½ oz. 4. Strain stock (liquid) from other ingredients and reserve. Discard bones.5. Return stock to clean stock pot and simmer for two hours or until volume has been reduced by one half.
Celery, chopped 1 oz. 6. Cool stock and chill over-night in refrigerator. 7. Before using, remover layer of hardened fat from surface of stock and discard. Cold stock will have the consistency of gelatin. 
Carrots, chopped 1 ½ oz. Beef Stock may be used as a base for soups, sauces and gravies.
* MSG may be omitted if desired.
Salt 1 TBSP
Mono-sodium-glutamate * ½ tsp
Pepper, black 1/8 tsp
Bay Leaves, crushed 1 small leaf
NOTES:

(1) Recipe extracted from USMC Recipe Manual, NAVMC 1067-SD circa. 1952)