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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Burnin' Beef Stock Recipe

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This recipe for Burnin' Beef Stock is from The Jazz Drummer's Cookbook, yes Food!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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