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Receta Beef Stock Master Chefs
by Global Cookbook

Beef Stock Master Chefs
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Ingredientes

  • 2 Tbsp. Oil, vegetable
  • 6 lb Bones, beef, meaty
  • 2 med Onions, trimmed, quartered do not peel
  • 2 lrg Carrots, peeled, trimmed coarsely minced
  • 2 x Celery, stalks, trimmed, coarsely minced
  • 1 x Leek, trimmed, halved lengthwise, coarsely minced, (white and green parts)
  • 4 x Garlic, cloves, unpeeled
  • 1 bn Parsley, stems
  • 2 c. Water, plus more as needed
  • 2 med Tomatoes, fresh or possibly canned, cored, coarsely minced
  • 1/2 tsp Thyme, dry, or possibly
  • 3 x Thyme, sprigs
  • 2 x Bay leaf
  • 2 x Cloves
  • 3/4 tsp Salt, coarse
  • 8 x Peppercorns

Direcciones

  1. Preheat oven to 450 F.
  2. Put the oil in a roasting pan and heat briefly in the oven.
  3. Add in the bones to the oil in the pan, toss to coat and roast for 35 min.
  4. Add in the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 min longer.
  5. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible.
  6. Place the roasting pan over medium-high heat (use 2 burners if necessary), and add in 2 c. of cool water and boil briefly. Scrape up all of the browned bits into the water.
  7. Transfer the liquid to the stock pot and add in sufficient cool water to cover. Bring slowly to a boil, skimming off all of the froth which forms.
  8. Lower the heat and add in tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hrs adding water as necessary just to cover the ingredients. Skim whenever necessary.
  9. Add in peppercorns for the last 15 min of the simmering.
  10. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and throw away the solids.
  11. Pour the stock into containers for storage and label and date them.
  12. The stock will "keep" for up to 3 days in a refrigerator, and up to 6 months in a freezer.