Tuesday, 24 September 2013
BROWN BEEF STOCK
this is step one for the my lasagna
* Exported from MasterCook *
BROWN BEEF STOCK
Recipe By :
Serving Size : 0 Preparation Time :0:00
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.
- - - - - - - - - - - - - - - - - - -
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.
YIELD: 2 LITRES
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0