Friday, June 4, 2010

Beef Stock Success!

I'm not sure if I shared by past beef broth failures.  I wasn't aware that beef broth was not made the same way that chicken broth was.  Oops.  

Our apartment smelled like decomposing animals for about a week after that.  


This time, however, I was armed with the frozen scraps of my dad's rib roast, a thick marrow bone, and Kelly the Kitchen Kop.  Well, not in person, but still, she helped... by writing a post....

Anyway.  I started by defrosting my dad's frozen bones.  

RIB bones.... 

from a cow...  You know what I mean. 

I roasted the marrow bone at 400 until it started to smell really good.  After discarding the grease and choppping off the extra fatty parts, I added it to the crock pot with a sliced up carrot, some celery, an onion, and some potato bits (from a future post).  Then, it was seasoned with roasted garlic, sea salt, oregano, and too much parsley.

I somehow always forget that the parsley jar doesn't have a shaker top.  I shake it as if it's going to come out slowly and lose about 1/4 of the jar before I realize that is it POURING out.  Good thing I like parsley.

The ingredients were then covered in water and cooked overnight.  In the morning I strained it and froze it into 2 cup baggies.  The house smells good, like beef stew!!! Whoo hoo!!!


1 comment:

  1. i have some powdered garlic that was the same way for me, so I took a sharpy and wrote on it "no shaker top" and it keeps me from over seasoning.

    I so want to make beef broth, but it really scares me. Maybe soon since you made it sound so easy