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Beef Stock
Beef Stock
Ingredients
- about 6 pounds beef marrow and knuckle bones
- 1 calves foot, cut into pieces (optional)
- 5 pounds meaty rib or neck bones
- 4 or more quarts cold filtered water
- ¼ cup vinegar
- 3 onions, coarsely chopped
- 3 carrots, coarsely chopped
- 3 celery stalks, coarsely chopped
- several sprigs of fresh thyme, tied together
- 1 teaspoon dried green peppercorns, crushed
- 1 bunch parsley
Directions
Good beef stock must be made with several sorts of beef bones: knuckle bones and feet impart large quantities of gelatin to the broth; marrow bones impart flavor and the particular nutrients of the bone marrow; and meaty rib or neck bones add color and flavor.
Place the knuckle and marrow bones and optional calves foot in a very large pot and cover with water. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with me vinegar and the root vegetables. Pour fat out of roasting pan, add cold water, set over a high flame and bring to a boil, stirring with a wooden spoon to deglaze. Add this liquid to the pot. Add additional water, if necessary, to cover the bones, but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns.
Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley. Let it wilt and then remove stock from heat. You will now have a pot of rather repulsive looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes in this forthcoming book.
Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. Reheat and transfer to storage containers.
Published in the PPNF Health Journal
Fall 1995 | Volume 19, Number 3
Copyright © 1995 Price-Pottenger Nutrition Foundation, Inc.®
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