Beef Stock Recipe
Beef Stock is very easy to make. Beef Stock must be tried by Beef lovers. Beef Stock tastes good.
Ingredients
| 1 1/2 lb lean stewing or braising beef | ||
| Leek | 1 Medium | |
| Onion | 1 Small | |
| Carrot | 1 Medium | |
| 1 baby turnip | ||
| 1 green celery stalk with its leaves | ||
| Few parsley stalks | ||
| Bay Leaf | 1 | |
| Cloves | 2 | |
| Black peppercorns | 5 To taste | |
| 1 tbsp coarse sea salt | ||
Directions
Peel the vegetables and rinse them well.
Make a deep cross cut in both ends of the onion and stud it with the cloves.
Then place all the ingredients in a very large pot with 2 quarts cold water.
Cover and bring to a boil.
Skim the surface and simmer for 3 hours.
Remove the beef; strain the stock through a piece of cheesecloth placed in a sieve or through a very fine sieve held over a large bowl.
Add a little more salt if necessary and when cold, place in the refrigerator to chill overnight.
Take the stock out of the refrigerator and immediately remove the layer of solidified fat from the surface.
The beef will not be wasted: eat it hot with a sharp, vinegary sauce or serve it cold the next day.
Make a deep cross cut in both ends of the onion and stud it with the cloves.
Then place all the ingredients in a very large pot with 2 quarts cold water.
Cover and bring to a boil.
Skim the surface and simmer for 3 hours.
Remove the beef; strain the stock through a piece of cheesecloth placed in a sieve or through a very fine sieve held over a large bowl.
Add a little more salt if necessary and when cold, place in the refrigerator to chill overnight.
Take the stock out of the refrigerator and immediately remove the layer of solidified fat from the surface.
The beef will not be wasted: eat it hot with a sharp, vinegary sauce or serve it cold the next day.
Chef
