"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Burnin' Beef Stock Recipe

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This recipe for Burnin' Beef Stock, by , is from The Jazz Drummer's Cookbook, yes Food!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Russ
Added: Friday, December 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 to 3 lean beef bones, for flavor
1 large onion, quartered
1 carrot, cut into thirds
2 celery ribs, cut into thirds
Salt and freshly ground black pepper

Directions:
Directions:
In a medium-sized stockpot oven, place the beef bones, carrot, onion, and celery. Add water enough to cover, salt generously, and bring to a boil.

Lower the heat and let the broth simmer for an hour.
After the stock has simmered for 1 hour, drain through a fine sieve, discard the bones and vegetables.

Return the strained stock to the stovetop. Using a slotted spoon, skim any extra fat from the top of the broth.

Bring the broth back to a boil over medium heat and lower to a simmer to reduce.

Personal Notes:
Personal Notes:
A good beef stock is great to have around in the kitchen. Store bought is ok, but not quite the same. Kinda like a drum machine vs. a real live drummer.

 

 

 

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