MY COOKBOOK

MY COOKBOOK
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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.

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 my 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 my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. 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!

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