Go to: Just Slow Cooking Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Beef Or Veal Stock

3 lbs beef or veal soup bones
1-2 carrots, cut in chunks
1/4 cup chopped parsley
2 tsp. salt
1-2 onions, cut in eighths
2 stalks celery, cut in chunks
2 whole peppercorns

Place all ingredients in slow cooker. Add enough water to cover. Cover and cook on low setting 12 to 24 hors. (If using high setting cook 4 to 6 hours. If cooked on high setting the stock will be lighter in color and less concentrated. ) Strain and refrigerate. Keeps well in refrigerator 4 to 5 days, or may be frozen. Makes 8 cups strained stock (about 3 1/2 quarts).

Some general comments about this recipe:

Can't find database. Query terminated.