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Patricia, I absolutely LOVE that you make your own beef stock! I do too, simply because it's very satisfying (and gratifying) to know that I CAN. Your directions are clear and concise, and I love the bit about caramelizing the onion halves as I've done this for years too, but have never seen any other cook that I've worked with, or for, do this. It adds such a depth of flavour and colour, but doesn't taste like "burnt onion".
Love the post and thank you for sharing!
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Ingredients
- Savory Beef Broth
- 4 to 5 pounds meaty beef bones (shank, neck)
- 2 Tbsp. olive oil
- 1 onion, coarsely chopped
- 2 carrots, coarsely chopped
- 2 stalks celery, chopped
- 1 onion, peeled
- 3 tomatoes, chopped
- 1 large leek, white part and part of the green, coarsely chopped
- 1 tsp. black peppercorns
- 2 tsp. salt (or to taste)
- 2 garlic cloves
- 1 sprig fresh rosemary, cilantro and parsley
- 1 quart Savory Beef Broth
- 8 ounces uncooked small alphabet pasta or any small pasta (I looked all over for alphabet pasta)
- 6 cups water
View Full Recipe at Comfy Cuisine
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2021g | |
| Calories 430 | |
| Calories from Fat 252 | 59% |
| Total Fat 28.52g | 36% |
| Saturated Fat 4.2g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4861mg | 203% |
| Potassium 1308mg | 37% |
| Total Carbs 43.22g | 12% |
| Dietary Fiber 11.7g | 39% |
| Sugars 19.46g | 13% |
| Protein 5.93g | 9% |
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