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Saturday, 7 June 2014

The Broths: Beef stock

Recipe by 125 Best Chinese Recipe1 By Bill Jones and Stephen Wong (Robert Rose)
 
5 lb. beef bone a(shine or neck)
3 large onion, peeled and roughly chopped
3 carrots, roughly chopped
3 stalks of celery, roughly chopped
1/2 garlic head
1/2 cup tomato paste
3 bay leaves
1 small handful thyme
1 small handful rosemary
1 small handful marjoram
1 bunch parsley stalks
5 whole pepper corns
20 cups water
1, Pace bone in a pan and roast until lightly golden, about 2 hours. Add vegetables and garlic; roast 1 hour. Add tomato paste, stirring to coat. roast 30 minutes.
1. Place roast bones and vegetables in a large stockpot, add remain ingredients. Add more water, if necessary to cover. Bring mixture to a broil; reduce heat and simmer gently for 8 hours, skimming occasionally to remove any foam or impurities that rise to the top. Try not to let the mixture boil or broth will be cloudy.
2. Strain in to container and cool to room temperature before refrigerating. (If hot stock is placed directly in the fridge, it will sometime sour). for a more intensely flavored stock, let liquid cool; return stock to pot and over low heat, simmer until volume is reduced by half.
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