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Recipes >> Beef Recipes > Beef Stock (Yakhni)

Beef Stock (Yakhni)

Beef Stock (Yakhni)
Prep Time
15 Mins
Cook Time

3 hours
Serves

As desired
Transfer bones and onions to large pan; add celery, carrots, bay leaves, peppercorns and water. Let it cook for 3 hours.
Viewed: 8026
Source:  KhanaPakana.com
4 Ratings
3 out of 5 stars
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Ingredients

  • Meaty beef bones 2 kg
  • Onions 2 medium (300 g)
  • Celery (finely chopped) 2 sticks
  • Carrots (chopped) 2 medium (250 gm)
  • Bay leaves 3
  • Black peppercorns 2 tsp
  • Water 5 litres (20 cups)
  • Water (extra) 3 litres (12 cups)

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Cooking Directions

  1. Place bones and onions in baking dish.

  2. Bake in preheat hot oven about 1 hour or until bones and onions are well browned.

  3. Transfer bones and onions to large pan; add celery, carrots, bay leaves, peppercorns and water.

  4. Let it cook for 3 hours.

  5. Uncovered. Add extra water; let it cook for another 1 hour.

  6. When luke warm. Strain. Makes about 2.5 liters (10 cups).

  7. Stock can be made 4 days ahead.

  8. Storage: covered in refrigerator. Freeze: suitable (but freeze in small bowls to use at one time). Microwave: not suitable.

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