| Beef Stock | Soups |
|
2 to 3 lbs beef and/or veal bones
2 large carrots,washed & sliced 1 large onion,peeled & quartered 3 celery stalks with tops,sliced 8 to 10 sprigs of parsley 1 bay leaf |
10 to 12 whole peppercorns,crushed
5 whole allspice,crushed 1 tsp. thyme 1 tsp. salt water to cover |
Combine all ingredients and simmer for 5 to 6 hours or overnight. When stock first comes to a boil, skim off the scum that rises to the surface for 5 to 10 minutes,adding water, if necessary. When done,cool and then refrigerate. Next day remove the fat from the top of the stock.
If you are not using the stock right away, then freeze it.
For a more gelatinous mixture, bring the defatted stock to a boil and reduce by boiling to half the quantity.
NOTE: I make stock from bones leftover from a roast of beef; or from veal bits and bones left over from schnitzel preparation; or from a ham bone ( see pea soup).
NOTE:2 See recipe for consomme soup.