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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 1/2 to 5 pounds beef shin bones |
2 quarts water |
2 medium carrots, sliced |
2 stalks celery, sliced |
1 medium onion, coarsely chopped |
1 medium potato, cubed |
2 medium turnips, cubed |
2 sprigs fresh parsley |
10 whole peppercorns |
5 whole cloves |
1 bay leaf |
1 tablespoon salt |
Directions:
1. Place shin bones in a shallow roasting pan. Bake at 450° for 20 minutes or until well browned, turning occasionally to brown all sides.
2. Combine browned bones and water in a large stockpot. Let stand 20 minutes. Bring to a boil. Skim surface frequently with a flat ladle to remove grayish scum. Reduce heat; cover and simmer 2 hours. Add remaining ingredients; cover and simmer an additional 2 hours. Remove mixture from heat, and set aside to cool.
3. Strain stock into a bowl; discard bones, vegetables, and whole spices. Cover and refrigerate stock. Carefully lift off and discard solidified fat from top of stock. For a clearer stock, see procedure for clarifying. Use Brown Stock as a foundation for soups and stews.
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