Tuesday, October 5, 2010
Food Rule Number Eight: Learn from the Masters!
Today, I will review the master recipe for making beef stock, and make enough to have on hand for my favorite recipes.
The recipe calls for two operations. First, to brown the bones, carrots and celery in a hot oven. Then, transfer them to a pot, deglaze, add the juices from the browning, add a packet of herbs, a whole onion, salt and whole crashed cloves of garlic, plenty of water to cover the bones, four cut-up Roma tomatoes, and a pinch of salt.
Now, bring the whole thing to a simmer, and let it simmer away for three-four hours or longer.
You can leave it on the stove all day.
At the end, strain into jars, and freeze what you won't need in a couple of days. The bones can be picked clean and the pulled meat saved for the time when you assemble your soup.
What you have is rich beef broth, for soups, for rice dishes, as a base for a variety of dishes.
I freeze mine in pint size glass bottles.