Beef Stock-martha Stewart Living Recipe
Yield: 2 QuartsRecipe by luhu.jp
Ingredients:
3 lbs: Beef shank, cut into 1 -inch pieces
2: Bay leaves,
1: Onion, unpeeled & quartered
1 Stalk: celery, cut into 4 pieces
2: Carrots, trimmed and peeled
1 tbsp: Peppercorns,
3 1/2 quart: Water,
Directions:
1. Combine all ingredients in a 4-quart stockpot and bring to a boil.
Reduce heat and simmer, uncovered, for 2 hours, skimming foam as it
rises to the top.
2. Let cool slightly and strain. Remove meat from bones; discard
bones and vegetables. Shred meat into small pieces and reserve.
Refrigerate stock, overnight if possible, and remove hardened fat
with a spoon.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Source from luhu.jp
Reduce heat and simmer, uncovered, for 2 hours, skimming foam as it
rises to the top.
2. Let cool slightly and strain. Remove meat from bones; discard
bones and vegetables. Shred meat into small pieces and reserve.
Refrigerate stock, overnight if possible, and remove hardened fat
with a spoon.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Source from luhu.jp