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Before you jump to beef stock recipe, you may want to read this short interesting healthy tips about How to Improve Your Mood with Food.
Many of us have been trained to think that comfort foods are bad and are to be avoided. At times, if the comfort food is a sugary food or another junk food, this is very true. Otherwise, comfort foods may be really nutritious and good for you. There are a number of foods that really can improve your moods when you consume them. If you feel a little bit down and you need an emotional pick me up, try several of these.
Eggs, you may be amazed to find out, are wonderful at combating depression. Just be sure that you don’t toss out the egg yolk. The yolk is the part of the egg that matters most in terms of helping elevate your mood. Eggs, the yolk in particular, are high in B vitamins. B vitamins can truly help you improve your mood. This is because they help your neural transmitters–the parts of your brain that affect your mood–run better. Try consuming a few eggs to cheer up!
As you can see, you don’t need to eat all that junk food when you wish to feel better! Test out these hints instead!
We hope you got insight from reading it, now let’s go back to beef stock recipe. You can cook beef stock using 7 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to cook beef stock:
- Use 5 lb of beef bones shin bones preferred
- Get 1 medium onion
- Provide 2 fresh carrots
- You need 2 ribs of celery
- You need 1 fresh bay leaf
- Take 1/2 tsp thyme
- Use 6 quart water
Steps to make beef stock:
- preheat oven 450°F Fahrenheit split bones and roast in oven when bones are thoroughly browned place in stock pot or roaster
- cut onions, carrots, and celery in roasting pan the bones were roasted in with any bone residues braised in oven add water bay leaf and thyme cook slowly for at least 8 hours.
- Strain the liquid off make sure you get all the marrow out of bones. Keep liquid and marrow incorporate all the marrow harvested into liquid. salt to taste makes about 2 quarts.
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