Yield: 2 Quarts
Measure | Ingredient |
---|---|
3 pounds | Beef shank, cut into 1 -inch pieces |
2 \N | Bay leaves |
1 \N | Onion, unpeeled & quartered |
1 \N | Stalk celery, cut into 4 pieces |
2 \N | Carrots, trimmed and peeled |
1 tablespoon | Peppercorns |
3½ quart | Water |
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