Beef stock
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Beef stock
  Beef    Stock    Soups  
Last updated 6/12/2012 1:02:10 AM. Recipe ID 25636. Report a problem with this recipe.
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      Title: Beef stock
 Categories: Soups, Usenet
      Yield: 4 Quarts
 
      5 lb Soup bones
      1    Bunch carrots
      1    Bunch celery
      3    Yellow onions, unpeeled
      5 qt Water
 
  Brown the bones in a heavy pan if there is meat on them.  If there is
  no meat, roast the bones in a 400 F oven for two hours, being careful
  not to burn them.
  
  Chop the carrots, celery and onions.  The onion skin will add to the
  color of the stock.
  
  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 F oven
  overnight.
  
  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.
  
  NOTES:
  
  *  A basic brown soup stock -- This is a similar stock to the one Jeff
  Smith describes in "The Frugal Gourmet." I usually use bones with
  meat on them; he recommends meatless ones.
  
  : Difficulty:  easy.
  : Time:  10 minutes preparation, 12-14 hours cooking.
  : Precision:  no need to measure.
  :
  : Ed Gould                 mt Xinu, 2910 Seventh St., Berkeley, CA
  94710 USA
  : {ucbvax,decvax}!mtxinu!ed   +1 415 644 0146
  
  : 




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Recipe ID 25636 (Apr 03, 2005)

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