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Beef Stock Martha Stewart Living

Ingredients
 

3 lb beef shank, cut into 1 -inch pieces
2 bay leaves
1 onion, unpeeled & quartered
1 stalk celery, cut into 4 pieces
2 carrots, trimmed and peeled
1 tbsp peppercorns
3 1/2 qt water




 
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Preparation
 
1. Combine all ingredients in a 4-quart stockpot and bring to a boil.
Reduce heat and simmer, uncovered, for 2 hours, skimming foam as it
rises to the top.

2. Let cool slightly and strain. Remove meat from bones; discard
bones and vegetables. Shred meat into small pieces and reserve.
Refrigerate stock, overnight if possible, and remove hardened fat
with a spoon.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary

 

 
Servings: 2

 

 

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