Beef Stock Or Bouillon Recipe
Ingredients
| 3 pounds shin of beef | ||
| 2 marrow bones | ||
| 3 pounds chuck beef, cut into thirds | ||
| Water | ||
| Salt | 1 1/2 Tablespoon | |
| Peppercorns | 6 | |
| 1 large onion, peeled or unpeeled, studded with 4 cloves | ||
| 1 large or 2 small leeks | ||
| Bay Leaf | 1 | |
| Thyme | 1/2 Teaspoon | |
| 2 carrots, washed and trimmed | ||
| Parsley sprigs | 2 | |
| Celery stalks | 2 | |
Directions
1. Remove the meat from the shinbone and reserve. Place the shinbone and marrow bones in boiling water, cook five minutes and drain well.
2. Place the bones and all the meat including the trimmings in a large kettle. Add three quarts of water. Bring to a rolling boil and reduce the heat. Skim the surface to remove the foam and fat. Continue skimming until the foam ceases to rise.
3. Add the salt, peppercorns and onion. Trim the leek and split down the center toward the root without cutting through. Wash well under cold running water. Place the bay leaf in the center of the leek and sprinkle with thyme. Tie the cut portion with string and add to the simmering liquid. Add the carrots, parsley, celery and turnip.
4. Cover loosely and simmer gently four or five hours.
5. Strain the liquid through a double thickness of cheesecloth. (The meat may be used for hash.) Taste the stock and, if a greater concentration is desired, simmer uncovered until it reaches the desired flavor.
6. Cool quickly by placing the kettle in cold water. Chill until the fat solidifies. Skim off the fat.
2. Place the bones and all the meat including the trimmings in a large kettle. Add three quarts of water. Bring to a rolling boil and reduce the heat. Skim the surface to remove the foam and fat. Continue skimming until the foam ceases to rise.
3. Add the salt, peppercorns and onion. Trim the leek and split down the center toward the root without cutting through. Wash well under cold running water. Place the bay leaf in the center of the leek and sprinkle with thyme. Tie the cut portion with string and add to the simmering liquid. Add the carrots, parsley, celery and turnip.
4. Cover loosely and simmer gently four or five hours.
5. Strain the liquid through a double thickness of cheesecloth. (The meat may be used for hash.) Taste the stock and, if a greater concentration is desired, simmer uncovered until it reaches the desired flavor.
6. Cool quickly by placing the kettle in cold water. Chill until the fat solidifies. Skim off the fat.
Chef
