Basic Boiled Beef Meat And Stock |
|
 |
Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 24 |
|
A basic rendering of beef into meat and stock useable in many other dishes. Ingredients:
4 tablespoons peanut oil |
5 lbs beef chuck roast |
1 cup onion; peeled and quartered |
1 cup celery stalks; cut in pieces |
1 cup carrot; cut in pieces |
2 garlic cloves; peeled, crushed |
1 tablespoon salt |
8 whole black peppercorns |
3 dried bay leaves |
8 quarts water; to cover roast |
Directions:
1. In a large heavy bottomed Dutch oven, heat the oil and thoroughly brown the surface of the roast.
2. Place the other ingredients in the pot. Cover with water and bring to a boil.
3. Then,1) Reduce heat, cover and simmer until meat is done, or 2) roast covered in a slow 250°F oven for 4 hours or until meat is done.
4. Remove roast from stock and reserve. Strain stock into sealable pint or quart containers. Can, freeze or refrigerate as you wish.
5. Cover the drained meat and chill thorough in the refrigerator.
6. Remove any fat, gristle or bones from the meat; discarding the cartilage and fat, etc. Chill the meat thoroughly before shredding, slicing or dicing
7. Gently shred, slice and/or dice the beef meat as you require for other recipes. Discard the bones and waste.
|
|