BEEF-STOCK() - BEEF STOCK
BEEF STOCK - A basic brown soup stock
This is a similar stock to the one Jeff Smith describes in
The Frugal Gourmet.
I usually use bones with meat on them; he recommends meatless ones.
INGREDIENTS (Makes about 4 quarts)
- (5 lb)
- soup bones
- (1 bunch)
- carrots
- (1 bunch)
- celery
- (3)
- yellow onions,
unpeeled
- (5 quarts)
- water
PROCEDURE
- (1)
-
Brown the bones in a heavy pan if there is meat on them. If there is no
meat, roast the bones in a 400°F oven for two hours, being careful
not to burn them.
- (2)
-
Chop the carrots, celery, and onions. The onion skin will add to the color
of the stock.
- (3)
-
Place all of the ingredients in a heavy stock pot
and simmer for 12 hours.
Add water as necessary to keep the other ingredients covered.
Alternately, bring to a simmer and place, covered, in a
225°F oven overnight.
- (4)
-
Strain the stock.
A layer of fat will form on top of the stock as it cools.
This is a sufficient seal to keep the stock fresh in the
refrigerator for a couple of weeks.
It freezes well, too.
RATING
Difficulty:
easy.
Time:
10 minutes preparation, 12-14 hours cooking.
Precision:
no need to measure.
CONTRIBUTOR
Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA
{ucbvax,decvax}!mtxinu!ed +1 415 644 0146