Beef Stock from The Weeknight Cook by Brigit Binns
Preheat the oven to 400°F(200°C). Arrange the bones in a single layer in a roasting pan. Add the carrot and onion slices. Roast until the bones are browned, 45–60 minutes. Transfer the bones and...
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Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
Ingredients
- Celery, 3 stalks, chopped
- Leeks, 2, white and pale green parts, halved, rinsed, and chopped
- Garlic, 1 clove
- Carrots, 3, cut into thick slices
- Yellow onions, 3, cut into thick slices
- Salt
- freshly ground pepper
- Beef and veal soup bones, 6 lb (3 kg)
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