Israeli couscous salad with tomatoes, cucumbers, olives, spinach, and herbs is made with fresh, light ingredients and topped with a zesty citrus dressing. Serve alone or with your preferred protein.
| Prep Time: | 30 mins |
| Cook Time: | 5 hrs 35 mins |
| Total Time: | 6 hrs 5 mins |
| Servings: | 8 |
| Yield: | 8 cups |
Ingredients
- 6 pounds beef soup bones
- 1 large onion
- 3 large carrots, cut into 1-inch chunks
- 12 ½ cups water, divided
- 1 large tomato
- 1 medium potato, unpeeled, cut into chunks
- 2 stalks celery, including some leaves, cut into thirds
- ½ cup chopped parsnip
- 4 sprigs fresh parsley
- 1 tablespoon salt
- 2 teaspoons dried thyme
- 2 cloves garlic
- 1 bay leaf
- 8 whole black peppercorns
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Trim root end off onion, then slice or quarter onion, peel and all. Place onion and carrots into a large, shallow roasting pan with beef bones.
- Roast, uncovered, in the preheated oven, turning bones occasionally, until bones are well browned, about 30 minutes.
- Drain off fat. Transfer browned bones, onion, and carrots to a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse; pour this liquid into the soup pot.
- Add tomato, potato, celery, parsnip, whole parsley sprigs, salt, thyme, garlic, bay leaf, and peppercorns to the pot. Pour in remaining 12 cups water and bring to a boil. Reduce the heat, cover, and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
- In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to the strained stock and bring to a boil. Remove from the heat and let stand for 5 minutes. Strain again through a sieve lined with cheesecloth.
Reviews
Why do people write a review where they’ve changed the recipe completely and then say how great it is? Anyway, this one, as it is, works great. That’s all.
This recipe made a nice stock. Cooled and removed fat, so I can freeze it in portions.
This is a Great recipe for beef stock. I bought beef bones, but I also bought beef necks that had a ton a meat on the bones ($1.99 lb) at publix. Coated bones lightly with vegetable oil, added fresh garlic, onions and carrots and baked 375 for 2 hours which turned meat very brown. Added water to cover and more for evaporation, added more onions, carrots, celery and seasonings and cooked on stovetop for about 3 hours house smelled fantastic. Strained again and stock was a rich brown due to roasting bones first.
The only change I made to this recipe was to pour the fat into the Dutch oven along with the roasted soup bones, carrots and onions, and then deglazing the roasting pan and adding its liquid to the Dutch oven too. Since I chill the broth to congeal and remove all the fat once done simmering, I like to get the flavor that the fat carries with it, too, but without the grease.
I did 2 lbs of bones braised in roasting pan per recipe. Transferred bones to a 4.5 qt crock pot covered with water almost 2/3rds full. Cooked on low for 24hrs. Had to add a cup of water half way through. Shut cooker off left to cool and strained through mesh sieve. Refrigerated stock overnight. Skimmed a thin layer of fat off surface of stock and transferred half to a pot for a soup and froze the rest to use next month.
I did not add the parsnip or the tomato and added a glug of ACV. It turned out wonderfully! I canned the broth in quarts.
Perfect in every way.
I skipped the roasting step because I used the bones (with rib meat) from a rib roast I had smoked the night before. I placed everything in a stock pot, brought to a boil, then covered and simmered for about 3 hours. Then I removed all the meat from the bones, cubed, and put both meat and bones back into the pot and simmered uncovered for another hour to reduce. I was going to make a beef stew, but wound up using a can of green beans instead of tomatoes and this became a wonderful vegetable-beef soup. Yes, I could have strained and clarified for a stock, but this was just too good to pass up. For those who say it is bland, taste and season as you go.
Quick and easy. I will definitely make this again.
This turned out absolutely delicious. Made it to make gravy to pour over meatloaf to be served to 80+ ladies at a retreat.
I was looking forward to this being good. How easy is it to put in a slow cooker and just wait? Maybe it was the bones that I used, but this was no better than dish water. I would have given it one star, but I will try it again with bones from a different source and use reviewers input.
One very important incredient was left out, vinegar. Add two tsp to this quantity. It won’t be tasted but it does help extract the minerals from the bone. Broth should be simmered for 24 hrs min. so a crock pot works well.
I used beef feet cause I was told from the owner of the butchery it was the same as reg marrow bones…..yeah they are not.. Marrow bone in bc Canada 5 $ per pound feet 2.50 per pound……. 30$ later and 14 hours my stock is gross….. Not the recipe fault… Mine for being cheap…. Am gonna try again with proper marrow bones
Thank you for this recipe. I am never buying canned again, there is no comparison in flavor and this is so much healthier for my family. I choose not to the clarify the stock. I love the flecks and color. To get rid of any fat, after straining the stock, let cool for a bit, stick in the fridge and the fat will congeal on top, just skim it off. I will save some of the fat, measure out by the teaspoon and freeze. I add to some recipes to add richness. The stock I will freeze into ice cubes (1oz each). Makes it easy to keep and measure out later for recipes.
Awesome stock easy to do very easy only difference I baked them for two hours instead and canned all my stock
This is a perfect beef stock recipe !!!!!
Need a really good beef stock recipe. Today at the store I started reading labels on all the liquid and other kinds of stock and broth, they all contain among other things, lots of sugar, if not the first ingredient it is in the top. I don’t like my beef or chicken dishes sweet unless I want them to be. Could not find a single one without some form of sugar or sweetener. I found it incredible. How do diabetics manage to avoid sugar when it is in so many products? Thank you for the recipe.
Fantastic
I used approximately 10 lbs worth of beef bones and fat- roasted at 300 for 3 hrs, then added vegetable scraps that I had frozen- celery, onions skins and ends, carrot ends, green pepper bits, cucumber ends and any vegetable past its prime from the fridge and added 1 head garlic, roasted another hour at 350, then put in 12 qt stockpot, added water to almost the top, salt, peppercorns, parsley, and 3 bay leaves, and a splash of vinegar (you can’t taste it but it leaches vitamins and minerals from the bones) . Brought to almost a boil, then turned to low and simmered for 8-12 hours. I skimmed most of the fat off, but didn’t bother to clarify it. Then I pressure canned in quarts at 10 pounds pressure for 40 minutes. Wonderful! Approximately 7 qts of beef stock to can……perfect for any recipe needing beef stock or beef broth.
The flavor was OK. I used neck bones which have some meat. Followed the recipe as written. Smelled great while cooking. Looked great while cooking. I skimmed fat after a night in the fridge and what remains looks more like beef stock jello than something you’d use as soup. I haven’t tried warming it back up yet, but I’m unsettled by what it looks like.
after roasting the veggies and bones I put everything into the slow cooker. I adjusted the water to 8 cups, knowing that I could dilute the stock later if need be. cooked it on high for about 5 hours and went about my daily activities.