Brown Stock Or Bouillon Recipe
Ingredients
| 4 pounds shin of beef | ||
| 3 tablespoons butter, margarine or drippings | ||
| Cold water | 10 Cup (16 tbs) | |
| Stalk celery | 1 , diced | |
| Onion | 1 Large, minced | |
| Carrot | 1 Large, diced | |
| 1 white turnip, diced | ||
| Whole Cloves | 5 | |
| Pepper | 1/4 Teaspoon | |
| Salt | 2 Teaspoon | |
| Bay Leaf | 1 | |
| 4 or 5 sprigs parsley | ||
| 1 teaspoon thyme, or marjoram may be added, or 1/8 teaspoon each of the dried variety | ||
Directions
1. Have the butcher cut most of the meat from the bone; crack the bone. Wipe the meat with a clean, damp cloth, cut the meat into small squares.
2. Brown it in the fat, add cold water. Heat uncovered until the water boils, continue to simmer for 10 to 15 minutes. Skim off foam.
3. Cover and simmer 2 1/2 hours; removing lid every half hour and skimming off foam. Add vegetables and seasonings. Simmer 1 hour longer. Add fresh herbs 5 minutes before end of cooking; dried herbs 15 minutes before end of cooking.
4. Strain through a very fine wire sieve or double thickness of wet cheesecloth. Let cool, skim off fat. Heat and serve as bouillon, or use to enrich other soups or sauces. This quantity makes from 7 to 8 cups of stock.
2. Brown it in the fat, add cold water. Heat uncovered until the water boils, continue to simmer for 10 to 15 minutes. Skim off foam.
3. Cover and simmer 2 1/2 hours; removing lid every half hour and skimming off foam. Add vegetables and seasonings. Simmer 1 hour longer. Add fresh herbs 5 minutes before end of cooking; dried herbs 15 minutes before end of cooking.
4. Strain through a very fine wire sieve or double thickness of wet cheesecloth. Let cool, skim off fat. Heat and serve as bouillon, or use to enrich other soups or sauces. This quantity makes from 7 to 8 cups of stock.
Chef
