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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Beef Stock
      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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Content 1998
Last Modified Sunday, 31-Oct-2010 21:23:21 EDT