Basic Beef Stock Recipe
Ingredients
| 2 1/2 pounds brisket, boneless chuck or bottom round, in one piece | ||
| 2 pounds shin of beef with bones | ||
| 2 three-inch marrow bones | ||
| 1 veal knuckle | ||
| Water | ||
| Salt | 8 Teaspoon | |
| Carrots | 2 , pared | |
| 2 medium-size yellow onions, peeled | ||
| 2 stalks celery with leaves | ||
| 1 turnip, pared and quartered | ||
| 1 leek, washed well | ||
| 3 large sprigs of parsley | ||
| Peppercorns | 12 | |
| Whole Cloves | 3 | |
| Bay Leaf | 1 | |
Directions
1 Place beef, shin of beef, marrow bones and veal knuckle in a large kettle; add water to cover, about 4 quarts. Heat to boiling; skim off foam that appears on top. Add salt, carrots, onions, celery, turnip and leek; tie parsley, peppercorns, cloves and bay leaf in a small cheesecloth bag; add to kettle. Push under the liquid and add more water if needed.
2 Heat to boiling; cover; reduce heat; simmer very slowly 3 1/2 to 4 hours, or until meat is tender. Remove meat and vegetables from broth.
3 Strain broth through cheesecloth into a large
2 Heat to boiling; cover; reduce heat; simmer very slowly 3 1/2 to 4 hours, or until meat is tender. Remove meat and vegetables from broth.
3 Strain broth through cheesecloth into a large
Chef
