Beef Stock

4 Sep

Beef Stock

My summer baby Ella. I sweated through (what I swear) was the hottest summer and she was graced with an August birthday. When she was about 3 months old, I started to freak out about her having a summer birthday. I asked every August birthday-card-carrying-member that I knew if it was okay not being able to celebrate your birthday in school and all those weird, crazy thoughts that pop into your head when you are a new mom.

They all reassured me that it would be okay and she would turn out to be a functioning member of society (and pool parties=awesome parties).

One of the (quality) problems we have found out though, is a lot of people are away during the summer, so we end up celebrating Ella’s birthday a few different times. Definitely a good thing in the birthday girl’s mind. This year, we had a kid party at her gymnastics place, a get together with Chris’ family, a get-together with my family, cupcakes for daycare, Skype date and cupcakes with my parents and Chris’ sister and a birthday dinner at the Delaware shore.

And what’s better to serve for a summer beach birthday at the shore? Hot soup! No, really though, it was an overcast day, so it was the perfect thing. Chris had been talking about making a seafood soup for this occasion for the last month, so this is the stock that started it all.

Beef Stock (makes approximately 6 cups)
3 pounds beef bones*
4 links cured chorizo, halved lengthwise
1 (6 ounce) can tomato paste
1 cup chopped yellow onions
1/2 cup of chopped celery
1/2 cup chopped carrots
3 garlic cloves, peeled
2 bays leaves
1/2 teaspoon thyme (fresh or dried)
10 cups of water
salt to taste

Preheat oven to 400 degrees

Place the bones in a roasting pan and cook for 1 hour

Roasted Bones

chopped vegetables

Remove and spread tomato paste over bones; cover with chopped vegetables and return to oven to roast for another 30 minutes

Place bones and vegetables in a large stock pan and place roasting pan on stove over medium heat and deglaze with 2 cups of water (scrape bottom of pan to loosen brown bits and stir to combine)

Once the pan is deglazed, pour the liquid into the stock pot; add the remaining water, garlic, herbs, chorizo and salt and place over medium-high heat

Bring the liquid to a boil and reduce heat; simmer for 4 hours

Remove from heat and skim off any fat on top

Strain the liquid through a sieve and discard the bones

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