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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 6 |
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From 'The Irish Pub Cookbook' by Margaret M. Johnson. Ingredients:
4 lbs beef shanks or 4 lbs beef short ribs |
2 celery ribs |
2 onions, quartered |
1 carrot, peeled and quartered |
4 quarts cold water |
1 1/2 teaspoons salt |
1 bouquet garni (containing 3 sprigs fresh parsley, 1 sprig fresh thyme, and 1 bay leaf) |
Directions:
1. Put the oven rack in the middle position and preheat oven to 450 degrees.
2. In a large roasting pan, combine the beef shanks or ribs, onion, and carrot.
3. Roast, turning 2 to 3 times. for about 1 hour, or until the bones and vegetables are browned.
4. Transfer the meat and vegetables to a large stockpot.
5. Add 2 cups of water to the roasting pan and deglaze by boiling over high heat and stirring and scraping up the browned bits with a wooden spoon for 1 minute.
6. Add the deglazing liquid to the stockpot along with the remaining water, the celery, salt, and bouquet garni.
7. Bring to a boil, and skim any foam that raises to the top.
8. Reduce the heat to medium-low and simmer, uncovered, for 1 to 1 1/2 hours.
9. Strain the stock through a fine-mesh sieve into a bowl and let cool.
10. Refrigerate for several hours, remove the congealed fat, the cover and refrigerate for up to 1 week or freeze for up to 3 months.
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