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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