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Chapter:Stock Recipes
Recipe:Beef Stock No. 418
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Beef Stock    No. 418
     4 lbs       shin bones
     3 qts       water
     1 cup       onions, sliced
     1 cup       carrots, sliced
     1 cup       celery, sliced
     1           bay leaf
   1/2 tsp       thyme, dried
     4 whole     peppercorns, black
     2 sprigs    parsley, fresh

Put the bones in a large kettle. Cover with cold water. Bring to a boil for
2 minutes. Drain. Return the bones to the kettle. Add the measured amount
of water, the onions, carrots, celery, bay leaf, thyme, peppercorns, and
parsley. Bring to a boil and simmer for 4 hours, skimming the fat and foam
from the surface. Strain the stock. Discard the solids. Leftover stock can
be frozen. Yields 10 Servings

Posted by Joel Ehrlich to on July 3, 1995.
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Nature's Variety: Raw Frozen Bones