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How to Make Favorite Emeril's Beef Stock

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Emeril's Beef Stock

Before you jump to Emeril's Beef Stock recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Be smart when you do your grocery shopping. When you make informed and wise purchases at the grocery store, your meals will get healthier automatically. Think about it: you aren’t going to want to deal with a busy store or a long drive through line at the end of the day. You want to go home and make a little something from your kitchen. Fill your cabinets with wholesome foods. This way—even if you choose something a bit greasy or not as good for you as it could be, you’re still picking foods that are better for you than you would get at the local diner or fast food drive through window.

There are many things you can go after to become healthy. An costly gym membership and very hard to stick to diets are not the only way to do it. Little things, when done every single day, can do a lot to make it easier to get healthy and lose pounds. Being intelligent when you choose your food and activities is where it begins. A suitable amount of physical activity each day is also necessary. Remember: being healthy and balanced isn’t just about slimming down. It has more to do with making your body as strong as it can be.

We hope you got benefit from reading it, now let's go back to emeril's beef stock recipe. To cook emeril's beef stock you need 11 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to cook Emeril's Beef Stock:

  1. You need 7 lb of Beef bones, sawed into 2" pieces.
  2. Prepare 1 can of Tomato Paste, 6 oz.
  3. You need 2 cup of Onion, chopped.
  4. Provide 1 cup of Celery, chopped.
  5. Provide 1 cup of Carrots, chopped.
  6. You need 2 cup of Wine.
  7. Use 20 of Peppercorns.
  8. Use 5 clove of Garlic, peeled.
  9. Provide 5 of Bay leaves.
  10. You need 1 tsp of Thyme, dried.
  11. Provide 1 1/2 gallon of Water.

Steps to make Emeril's Beef Stock:

  1. Heat oven to 400°F. Place bones in roasting pan and roast for 1 hour. Remove from oven and smear bones with tomato paste. Lay vegetables over bones/paste. Return to oven and roast for 30 minutes. Place pan on stove and deglaze with wine, scraping the bottom of pan for browned particles. Put everything in a stock pot along with all remaining ingredients (peppercorns, garlic,herbs,and water). Bring to boil and then simmer for 4 hours. Skim off fat, remove bones, and strain liquid..
  2. Optionally, use one big Dutch oven instead of a roasting pan and stock pot..

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