Beef Stock Recipe
Ingredients
| Shin of beef 1 kg | ||
| Water | 3.8 Liter | |
| Carrot | 1 | |
| Parsnip | 1 | |
| Turnip | 1 | |
| Onion | 1 | |
| Celery 2 stalks | ||
| Tomato | 1 Large | |
| Butter | 60 Gram | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Slice beef finely and place in a large saucepan, cover with cold water and bring to the boil.
Cover and simmer for 30 minutes.
Chili.
Remove surface fat, skim off floating particles and strain.
Prepare vegetables and cut into thin slices.
Fry vegetables in butter in a large saucepan over a moderate heat for 10 minutes, being careful not to let onion burn.
Add strained liquor, salt and pepper to taste and bring to the boil.
Simmer, covered, for 2 hours.
Strain stock off meat and vegetables, cool and keep in refrigerator for future use.
If stock is to be used for consomme, reheat with two crushed egg shells and lightly beaten white of one egg, whisking until the liquid boils.
Simmer gently for 10 minutes.
This helps to gather up all the floating particles.
Strain through a sieve lined with muslin.
Cover and simmer for 30 minutes.
Chili.
Remove surface fat, skim off floating particles and strain.
Prepare vegetables and cut into thin slices.
Fry vegetables in butter in a large saucepan over a moderate heat for 10 minutes, being careful not to let onion burn.
Add strained liquor, salt and pepper to taste and bring to the boil.
Simmer, covered, for 2 hours.
Strain stock off meat and vegetables, cool and keep in refrigerator for future use.
If stock is to be used for consomme, reheat with two crushed egg shells and lightly beaten white of one egg, whisking until the liquid boils.
Simmer gently for 10 minutes.
This helps to gather up all the floating particles.
Strain through a sieve lined with muslin.
Chef
