Making Beef Stock.
All directions for chicken stock straining and skimming fats apply to beef stock as well. For a more flavorful broth, use a high proportion of meat/bones and vegetables to water. The flavor is in the marrow of the bones. More bones and meat equals more flavor. Be sure to use cold water when starting to make stock. Bring the broth mixture to a boil slowly to help release more meat juices since initial rapid boil tends to seal the juices into the meat. Feel free to use additional seasonings in the broth such as basil, dill, sage, turmeric, cloves or lemon peel. Do not add starchy vegetables like potatoes to the broth mixture unless you have over salted your broth. The potatoes will draw the salt out of the broth. Allow potatoes to cook until just soft, remove. These are good potatoes. Mash or discard. The final vegetables will be added after the cooling period. During cooking time, if necessary, add just enough hot water to keep meat and vegetables covered. If cheesecloth is not available to strain stock, use dampened paper towels, or a large coffee filter. It's best not to press the meat and vegetables when straining. Broth can be refrigerated for 1 to 2 days or frozen in freezer containers for 6 months.<o:p></o:p>
All directions for chicken stock straining and skimming fats apply to beef stock as well.
dianne11323
7/8/2004
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