6.2.12

BEEF STOCK

Beef stock start out just like beef soup, the only difference is there are no vegetables cooked in the stock; the target is the beef flavour. Strained and with the fat removed; good, homemade beef stock is a nutritional meal for people on a liquid diet.

BEEF STOCK
1-1/2 kg beef brisket
1 kg soup bones
20 cups water
1 onion studded with 10 cloves
2 Tbsp salt

• Place the beef and bones in a large baking pan.
• Bake at 400F for 1 hour until well browned.
• Remove from pan and place in a stockpot.
• Drain off fat from pan.
• Add 1 cup of water and scrape off the brown bits.
• Add that to the pot.
• Add remaining ingredients, except salt.
• Bring slowly to boil, removing scum from the top.
• Cover and slowly simmer for about 1 hour.
• Add salt and slowly simmer for 3-4 more hours.
• Remove meat and vegetables.
• Line a large sieve with wet muslin.
• Strain soup through muslin.
• Chill and remove the congealed fat from the top.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!