Beef stock-martha stewart living
2 Quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef shank, cut into 1 -inch pieces |
| 2 | Bay leaves | |
| 1 | Onion, unpeeled & quartered | |
| 1 | Stalk celery, cut into 4 pieces | |
| 2 | Carrots, trimmed and peeled | |
| 1 | tablespoon | Peppercorns |
| 3½ | quart | Water |
Directions
1. Combine all ingredients in a 4-quart stockpot and bring to a boil.
Reduce heat and simmer, uncovered, for 2 hours, skimming foam as it rises to the top.
2. Let cool slightly and strain. Remove meat from bones; discard bones and vegetables. Shred meat into small pieces and reserve.
Refrigerate stock, overnight if possible, and remove hardened fat with a spoon.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary