Beef Stock
Nutritional values
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 57.1 μg | (95 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.6 mg | (197 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,601 mg | (40 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 13.3 mg | (166 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 600 grams Beef bone
- 500 grams Beef (Shoulder, leg, or chest)
- 1 Tbsp vegetable oil
- 2 carrots
- 200 grams Celery root
- 3 onions
Preparation steps
Place the bones in a large pot of boiling water and blanch. Pour out the water and wipe the pot dry. Pat the bones dry. Warm the oil in the pot over medium-high heat. Add the meat and cook until well browned. Add the bones to the pot and about 3 liters (approximately 12 cups) of water, so that everything is well covered. Bring to a boil, reduce to a slow simmer, and cook for about 2 to 2.5 hours.
Meanwhile, peel the carrots, celery and 2 onions and chop coarsely. Remove the outer layer of the third onion and cut in half. Place the onion halves in a hot pan with the cut surfaces down and cook until golden brown. Skim the foam off the top of the broth from time. Place the chopped vegetables and onion halves in the pot after about 1 hour.
Finally, remove the meat from the pot and strain the stock through a cloth-lined sieve.
Reserve the broth for further use or for serving as soup.
