ed@mtxinu (Ed Gould) (03/14/86)
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.RH MOD.RECIPES-SOURCE BEEF-STOCK SP "25 Feb 86" 1986
.RZ "BEEF STOCK" "A basic brown soup stock"
This is a similar stock to the one Jeff Smith describes in
.I "The Frugal Gourmet."
I usually use bones with meat on them; he recommends meatless ones.
.IH "Makes about 4 quarts"
.IG "5 lb" "soup bones"
.IG "1 bunch" "carrots"
.IG "1 bunch" "celery"
.IG "3" "yellow onions,"
unpeeled
.IG "5 quarts" "water"
.PH
.SK 1
Brown the bones in a heavy pan if there is meat on them. If there is no
meat, roast the bones in a 400\(deF oven for two hours, being careful
not to burn them.
.SK 2
Chop the carrots, celery, and onions. The onion skin will add to the color
of the stock.
.SK 3
Place all of the ingredients in a heavy stock pot
and simmer for 12 hours.
Add water as necessary to keep the other ingredients covered.
Alternately, bring to a simmer and place, covered, in a
225\(deF oven overnight.
.SK 4
Strain the stock.
A layer of fat will form on top of the stock as it cools.
This is a sufficient seal to keep the stock fresh in the
refrigerator for a couple of weeks.
It freezes well, too.
.SH RATING
.I Difficulty:
easy.
.I Time:
10 minutes preparation, 12-14 hours cooking.
.I Precision:
no need to measure.
.WR
Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA
{ucbvax,decvax}!mtxinu!ed +1 415 644 0146