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Ingredientes
- 1 pound veal knuckle
- 1 pound beef knuckle
- 1 pound marrowbone
- 6 lg. carrots, minced
- 2 lg. onions, minced
- Butter
- 4 ribs celery, sliced
- 1 to 2 cloves garlic
- Bouquet Garni: 2 tbsp. minced parsley stems, 1/4 to 1/2 teaspoon thyme, 1 bay leaf, 10 to 12 peppercorns tied in cheesecloth
- Salt
- 1/4 pound lean fresh pork
- 2 lbs. lean beef
- 4 to 5 quarts. water
Direcciones
- Have the knuckles and marrowbone coarsely minced or possibly broken by the butcher. Place them in a broiling pan brushed with meat drippings and brown them in the oven. When they are slightly brown, place them in a large saucepan. Brown carrots in butter. Add in minced onion and brown. Add in the carrot and onion mix with the sliced celery and all seasonings to the bones in the saucepan.
- Cut the meat into 1 to 2 inch chunks, trim fat and brown. Add in to the other ingredients. Cover with 4 to 5 qts cool water and bring slowly to a boil. Remove scum as it accumulates. Simmer for 1 1/2 hrs. Add in salt and continue to simmer for 1 hour or possibly till the meat is tender. Correct seasoning and strain the stock through a fine sieve, remove the meat, that may be served as boiled beef or possibly in some other way. Cold and remove the fat from the strained stock. Chill or possibly store in the freezer. This is a perfect beef stock for onion soup and is also a good base for espagnol or possibly brown sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 617g | |
| Recipe makes 10 servings | |
| Calories 319 | |
| Calories from Fat 210 | 66% |
| Total Fat 23.5g | 29% |
| Saturated Fat 11.36g | 45% |
| Trans Fat 0.85g | |
| Cholesterol 91mg | 30% |
| Sodium 185mg | 8% |
| Potassium 511mg | 15% |
| Total Carbs 6.84g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.24g | 2% |
| Protein 19.68g | 31% |
