Sooo my little one gets her lunch in Kindergarden aka Preschool every day and every time they make something, there is sauce. She started complaining about no sauce at home. So Mommie went out for an adventure and looked through all kinds of her cookbooks 🙂
Kindergarden comes first over here in Germany. It starts out when they are 3 years old. Then when they turn 5 its going to be Preschool.
Here it is:
Beef Stock from scratch
This is whats left at the end. Can be thrown out 😉
Recipe:
3 Tablespoons Oil
1 lbs (500 g ) Beef Bones
3 Carrots
1 small Leek
1 lbs (200g) Celery Root
2-3 Onions
2 Tablespoons Tomato Paste (I added more then that)
1-2 Bay Leaves
1 teaspoon Black Pepper Corns
1 bunch Of Parsley
1 Tablespoon Salt
Use a big heavy pan. Add the oil to the pot and heat it on medium. Add the beef bones and brown them for 10 – 15 min. In the meantime peel, wash and cut the vegetables in big chunks. Peel the onions, peel and quarter them.
When the bones are nicely browned, add the veggies and brown them for 5 more minutes. Add the tomato paste, stir and bay leaves and pepper corns. Fill up with water until its almost covered. Do not cover the pot! Cook on medium heat for an hour.
As soon as the water is reduced add some more and repeat that as often as you want. The more you do that the richer and darker it will get.
Wash the parsley after an hour and put them in the pot. Cook another hour. Keep reducing the water and adding more.
When its done, use a big strainer and pour the contents into another pot. Now you can add salt and crushed pepper to taste. Made about 1 1/2 cups. I will use double next time to make more, but its worth making it.
This will take about 2 1/2 hours.
The broth will be good for up to a week in the fridge or freeze them in little portions in the freezer. Tip: Use a ice tray, freeze them for 30 – 45 min, take them out and put them in a freezer bag. Repeat.
Enjoy 🙂
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