In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Au Jus (Brown Stock)
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This rich brown stock can be used as a soup base, or in any recipe calling for beef broth or stock. It can be refrigerated for 2-3 days or frozen for 1-2 months. We like to freeze it in 1/2 or 1 cup sized containers for easy use.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
9 pounds beef bones
4 large onions, peeled and quartered
2 leeks, washed and sliced in large pieces
4 large carrots, peeled and sliced in half crosswise
4 celery stalks, sliced in half
8 cloves garlic, peeled and cut in half
1 teaspoon whole black peppercorns
1 pinch Kosher salt, or to taste
5 sprigs fresh parsley
2 bay leaves
5 sprigs fresh thyme
directions
Preheat the oven to 450 degrees F.
Place the beef bones in a single layer in a shallow roasting pan. Place the pan in the oven and roast for 45 minutes at 450 degrees F, turning the bones frequently so they brown on all sides.
Reduce the oven temperature to 375 degrees F.
Add the onion, leeks, carrots, and celery to the roasting pan. Roast for 30 minutes at 375 degrees F, stirring the vegetables and bones once during the cooking time.
Remove the roasting pan from the oven and transfer the bones and vegetables to a large stockpot. Skim any excess fat from the roasting pan. Place the pan on the stove over high heat. Add some water to the pan and cook over high heat, scraping the bottom of the pan with a wooden spoon or spatula to release any cooked on particles. Pour the liquid and browned bits from the roasting pan into the stockpot.
Add the garlic, peppercorns, and salt to the stock pot.
Tie together the parsley, bay leaves, and thyme with kitchen twine. Or, alternately, place them in a piece of cheesecloth and tie it closed. Add this to the stockpot.
Add enough water to the stockpot to cover the beef bones and vegetables completely.
Bring the liquid to a boil over high heat. Reduce the heat to a very low simmer and cook, covered, for 20-24 hours or until the stock is the desired richness. Stir the mixture occasionally and add additional water as needed to keep the ingredients covered.
Remove the stockpot from the stove and let cool, stirring it occasionally to speed up the cooling process.
Strain the stock through a sieve, discarding the bones and vegetables. Use the stock immediately or let cool completely then transfer to a covered container and refrigerate for up to 3 days. The stock can also be frozen for up to 2 months.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 26, 2013
This recipe while it sounds long and drawn out. Worked great! And my dogs and all the dogs in the neighborhood love the cooled bones!
Thank you for the review! However, please do not give dogs cooked bones of any kind. Cooked bones can splinter (raw bones do not) and cause serious harm to your dogs.