Brown Stock (Beef)

Name: Brown Stock (Beef)
Ingredients: 2 lbs beef, with a bone; 1 14 quarts cold water; 4 -6 peppercorns; 2 cloves; 1 bay leaf; 1 mace blade; 1 teaspoon chopped spring parsley; 1 tablespoon diced carrot; 1 tablespoon dices celery; 1 tablespoon diced onion; 1 tablespoon diced turnip; 1 teaspoon salt

12 ingredients

7 steps

Ingredients

2 lbs beef, with a bone
1 14 quarts cold water
4 -6 peppercorns
2 cloves
1 bay leaf
1 mace blade
1 teaspoon chopped spring parsley
1 tablespoon diced carrot
1 tablespoon dices celery
1 tablespoon diced onion
1 tablespoon diced turnip
1 teaspoon salt

Directions

1

cut meat in to small pieces and saw or crack bones,brown in a high heat pan until 1/4 to 1/2 the way cooked (this adds color and flavor).
2

soak meat and bone in water for atleast 1/2 hour befor cooking.
3

heat gradually to the simmering point 190-210 f continue to simmer for 3 to 4 hours try not to let it boil.
4

add spices and veggies countinue to simmer about an hour
5

strain the soup in to a a lg bowl using cheese cloth to make sure no solids get through.
6

cool stock quickly by refrigerating it this allows the fat to cake at the top and it can be more easly removed if cooled first.
7

but don't remove fat until you are ready to use the stock this help protect the stock from spoiling.