MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Beef Stock
Categories:
Yield: 1 Servings
4 lb Beef shanks; cut in 2"
.. pieces
4 Onions; unpeeled, quartered
2 lg Carrots; quartered
4 Celery stalks; quartered
2 tb Soy sauce
8 Parsley sprigs
1 ts Dried leaf thyme
1 lg Bay leaf; cut in half
5 qt Water
Preheat oven to 400°.
Cook shanks in a baking pan in oven until browned.
Drain off and discard fat.
Place parsley, thyme and bay leaf in a cheesecloth
bag. Place all ingredients in a large stock pot.
Simmer 2 hours, skimming the foam as it rises to
the surface. Strain through a cheesecloth lined
strainer. Cover and refrigerate overnight. Remove
and discard congealed fat from surface.
Use within 3 days or freeze. To freeze, pour into
airtight containers with airtight lids. Freeze up
to 3 months.
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