HomeMade Beef Stock Recipe by Martha Stewart 8 sprigs fresh flat-leaf parsley 6 sprigs fresh thyme -- or 3/4 teaspoon dried 4 sprigs fresh rosemary -- or 2 teaspoons dried 2 dried bay leaves 1 tablespoon whole black peppercorns 1 pound beef stew meat -- cubed 5 pounds veal bones -- sawed into smaller pieces 1 large onion -- peel on, quartered 2 large carrots -- cut into thirds 2 stalks celery -- cut into thirds 2 cups dry red wine
Heat the oven to 450ยบ. Make a bouquet garni by wrapping parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth. Tie with kitchen twine, and set aside. Arrange meat, veal bones, onion, carrots, and celery in an even layer in a heavy roasting pan. Roast, turning every 20 minutes, until the vegetables and the bones are deep brown, about 1 1/2 hours. Transfer the meat, bones, and vegetables to a large stockpot, and set aside. Pour off the fat from the roasting pan, and discard. Place the pan over high heat on the stove. Add wine, and use a wooden spoon to scrape up the brown bits; boil until the wine has reduced by half, about 5 minutes. Pour all of the liquid into the stockpot. Add 6 quarts of cold water to the stockpot, or more if needed to cover bones. Do not add less water. Bring to a boil, then reduce to a very gentle simmer. Add the reserved bouquet garni. Liquid should just bubble up to surface. Skim the foam from the surface, and discard. Simmer over the lowest possible heat for 3 hours; a skin will form on the surface of the liquid; skim off with a slotted spoon, and discard. Repeat as needed. Add water if at any time the level drops below the bones. Strain the stock through a fine sieve into a large bowl. Discard the solids. Transfer the bowl to an ice bath, and let cool to room temperature. Transfer to airtight containers. Refrigerate for at least 8 hours, or overnight. Stock may be refrigerated for 3 days or frozen for 4 months. If storing, leave fat layer intact to seal the stock. Before using, remove the fat that has collected on the surface. Description: "Homemade beef stock is far superior to store-bought, canned versions. Ask your butcher to saw the veal bones into smaller pieces." Source: "Martha Stewart Living Television" Copyright: "Martha Stewart" Yield: "6 quarts" Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
