Home

Beef stock

For broths and meat and vegetable soups. Also used in casseroles and stews, etc. Ask the butcher to chop the bones in easy-to-handle pieces

ingredients

Approx. 3/4 - 1 kg (1 1/2 - 2 lb) marrow and shin bones
Salt
1 onion, peeled and quartered
2 carrots, peeled and chopped
1 bouquet garni
6 black peppercorns

method

1. Put the bones in a large saucepan. Cover with water (about 2 1/2 quarts) and add 1/4 teaspoon salt for each quart of water.

2. Bring to the boil, skimming off any scum with a slotted spoon. Half cover with a lid and simmer gently for 2 hours, skimming occasionally.

3. Add the vegetables, bouquet garni and peppercorns and continue simmering a further 1 1/2 to 2 hours, adding more water if the level drops below that of the bones.

4. Remove from the heat and strain. Leave to cool, then skim off fat with a spoon or absorbent kitchen paper. Use immediately or keep in the refrigerator.

NOTE: homemade stock deteriorates quickly; therefore, it should not be kept for any length of time - a maximum of three days in the refrigerator. However, stock does freeze and will keep for about two months if stored in the freezer.

White stock
Use for delicately flavoured and pale-coloured soups. Make as for Beef Stock, substituting blanched veal bones for the marrow and shin bones.

Chicken stock
Make as for Beef Stock, substituting a whole chicken carcass for the bones. After straining stock, pick over the carcass and remove any meat still on the bones. Add to the stock. Duck and Turkey Stock can be made in the same way.

Ham stock
Make as for Beef Stock, substituting a ham (knuckle or shank) bone for the marrow and shin bones.

What did you think?

3 people have helped to review this recipe. Thankyou!

Brown the meat
posted by GR @ 02:07PM, 12/04/09
Need to brown meat in oven otherwise it will lack taste.
Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved