Tuesday, 24 September 2013


this is step one for the my lasagna

* Exported from MasterCook *
                             BROWN BEEF STOCK
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                 kg  raw beef bones -- (cut in 5  cm  pieces)
     1/4          head  Celery -- cut into 1 inch pieces
  125                g  Carrots -- cut into 1 inch pieces
  150            Grams  Onion -- finely diced
  15                 g  Tomato Paste
  10 1/2        liters  Water
                        Spice Bag -- including
  10             Grams  Thyme
  10             Grams  Bay Leaf
  10             Grams  Whole Black Peppercorn -- crushed
     1/8         bunch  Parsley -- stalks
  16                cm  Cheesecloth
Wash the bones. Place in a roasting pan and place the pan in an oven preheated to 200 C. and cook to a dark brown.
When cooked, separate the bones from the fat and transfer them to a stock pot. Cover with COLD water and bring to a boil.
Reduce heat to a simmer. Remove any scum from the surface as it forms.
Strain and reserve the fat.
Brown the mirepoix in some of the reserved fat, strain and add to the stock.
Add the tomato paste and the spice bag.
Continue to simmer for 6 to 8 hours, skimming frequently. Add water as necessary to maintain the level.
When finished, strain carefully, cool as quickly as possible and refrigerate till needed.
S(Internet Address):
  "2 liters"
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Per Serving (excluding unknown items): 199 Calories; 2g Fat (6.5% calories from fat); 5g Protein; 46g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 499mg Sodium.  Exchanges: 1 Grain(Starch); 5 Vegetable; 0 Fat.
NOTES : Avoid using burnt bones as the resulting stock will be very dark in colour and have a bitter flavour.
Old, smelly meat, bones or decaying vegetables will produce an unpleasant flavour and cause it to deteriorate rapidly.
Do not stir or undesirable scum will be returned into the liquid.
Scum should be removed as it collects, or it may blend into the stock and spoil the colour and flavour.
 Always simmer stocks. Rapid boiling causes cloudiness and evaporation.
Never add salt to a stock.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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