Friday, November 4, 2011

Beef Stock

I use a roast when I make my beef stock. I prefer to have bones, but I don't always have them in the roast. I like the flavor of chicken stock better, but I have some recipes that call for beef stock. This is an easy way to make it. You could easily make a stew afterwards with your stock and meat.

1 Beef Roast
Sea Salt
Ground Pepper

-Place roast in stock pot and fill with water
-Add salt and pepper to your liking
-Bring to a boil then cover and simmer for 2-3.5 hours
-Remove your meat and strain your stock
-Stock should keep for 7 days in the fridge or it freezes well

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