Stock From Rib Roast Of Beef Recipe
I had once tried stock from rib roast of beef at a friend's anniversary dinner. Unlike the tough dish name, preparation of stock from rib roast of beef is very simple. Left over ribs or bones can always be a good option. Besides the meat, the herbs are always an add on to the very unique flavour. If you are not too scared and open for experiments, this might be your golden chance!
Ingredients
| 2 onions, unpeeled and quartered | ||
| Carrots | 2 , chopped | |
| 2 ribs celery and leaves, chopped | ||
| 2 leeks, chopped (white and some green) | ||
| Garlic | 2 Clove (5gm) | |
| 3 tablespoons oil and/or rendered beef fat | ||
| 6 or 7 cracked ribs of leftover rib roast of beef and any scraps | ||
| 6 black peppercorns, lightly crushed | ||
| Parsley sprigs | 8 | |
| Thyme Sprig | 1 Small | |
| Marjoram sprig | 1 | |
| Bay Leaf | 1 | |
| Salt | 1/2 Tablespoon | |
| 1 tablespoon mushroom concentrate | ||
| Cold water | 2 Quart | |
Directions
Brown onions, carrots, celery, leeks and garlic in oil.
Add to soup kettle with rest of ingredients, cover, bring slowly to rapid boil and skim off any surface scum.
Lower heat, cover and simmer 2 hours.
Strain, jar, cool, cover and refrigerate.
Add to soup kettle with rest of ingredients, cover, bring slowly to rapid boil and skim off any surface scum.
Lower heat, cover and simmer 2 hours.
Strain, jar, cool, cover and refrigerate.
Chef
