Beef Stock-martha Stewart Livingbeef, sauces 3 lb 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 3 1/2 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 |
