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    Top-secret beef stock


    Source of Recipe


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    Recipe Introduction


    Yield: 2 quarts

    List of Ingredients




    4 pounds beef (chuck, ribs, shank or neck)
    4 quarts water
    Mirepoix

    Mirepoix ingredients
    1 1/2 medium onions, coarsely chopped
    1 each, coarsely chopped: leek, carrot, celery stalk
    1/4 cup celery leaves
    3 or 4 parsley stems
    3 or 4 black peppercorns
    1 bay leaf
    2 tsps. salt, or to taste
    1 sprig fresh thyme

    Recipe



    1. Settle the beef in a roasting pan and place in a 400-degree oven.
    Roast
    until deep brown, about 45 minutes.

    2. Transfer the beef to a soup pot. Pour 1 cup water into hot roasting
    pan
    and scrape bottom to loosen any drippings; pour over beef. Add
    remaining
    water (there should be enough to cover beef by 2 inches; add more water
    if
    necessary) and bring to a simmer. Cover partially and simmer gently for
    2
    hours. Frequently skim away any foam that rises to the surface.

    3. Add mirepoix and remaining ingredients. Continue to simmer gently
    until
    stock has developed a full, rich flavor, about 2 hours. Remove meat and
    reserve for another use.

    4. Pour stock through a cheesecloth-lined colander into a large metal
    container. Discard solids.

    5. Place container in a sink filled with ice cold water to cool.
    Transfer it
    to labeled storage containers. Store in the freezer for up to three
    months.
    Remove any fat from the surface before reheating.


 

 

 


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