Simple Beef Stock a La Julia Child

sobota, 8 lutego 2014

Simple Beef Stock a La Julia Child

Time: 5 hrs 40 mins


  • 3 -4 lbs beef bones, meaty
  • 3 carrots, scraped, broken in several pieces
  • 2 medium onions, peeled, quartered
  • 3 stalks celery, broken in several pieces
  • 2 leeks, cleaned and cut into chunks
  • 1 sprig thyme
  • 2 fresh bay leaves
  • 2 garlic cloves, unpeeled (More if you like)
  • 2 whole cloves
  • 6 -8 peppercorns


  • 1 Place the beef bones in a large heavy pot and cover with cold water by about two inches.
  • 2 Bring to a simmer over medium heat and skim the sum which rises to the top--this should take about five minutes.
  • 3 Add the remaining ingredients and more cold water so that everything is covered by at least an inch or two.
  • 4 Bring the stock to a simmer again, skimming as necessary.
  • 5 When the stock is simmering (Do NOT allow it to boil), partially cover and maintain at a very slow simmer for four to five hours.
  • 6 If the water level gets too low, add boiling water to the pot.
  • 7 Skim as necessary.
  • 8 When the vegetables and the bones have given their all to the broth, strain the broth and discard the solids.
  • 9 Set the stock, uncovered in the refrigerator until the fat has risen to the top and solidified.
  • 10 Remove and discard the fat.
  • 11 Taste the degreased stock (remembering it contains no salt) and if it is not strong enough, reduce it over medium heat.
  • 12 When the stock is cold, store in the refrigerator for up to three days or in the freezer.

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