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Beef Stock from Nourishing Traditions by Sally Fallon |
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Tuesday, 14 August 2007 |
Beef Stock
about 4 pounds beef marrow and knuckle bones
1 calves foot cut into pieces (optional)
3 pounds of meaty rib or neck bones
4 or more quarts cold filtered water.
1/2 c. vinegar
3 onions coarsely chopped
3 carrots coarsely chopped
3 celery stock, coarsely chopped.
several sprigs of fresh thyme, tied together
1t. dried green peppercorns,crushed
1 bunch parsley
Place the knuckle and marrow bones and optional calves foot in a very large pot with vinegar and cover with water. Let stand for 1 hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables. Pour the fat out
of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen the coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones, but the liquid should come no higher than within one inch of the rim of the pot., as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove the majority of this with a spoon. After skimming, reduce heat and add the thyme and crushed peppercorns.
Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10- minutes.
Strain and make soup or use in other recipes where broth is required. You may freeze for long term storage.
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Last Updated ( Wednesday, 15 August 2007 )
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