* Originally in: HOME COOKI

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Elise's Beef Stock
Categories: Beef, Vegetables, Herbs
Yield: 4 Quarts

4 lb (5 lb) meaty beef stock
- bones w/lots of marrow);
- including some knuckles
1 lb Stew meat and/or beef
- scraps; in 2" chunks
Olive oil
2 md Onions; peeled, quartered
2 lg Carrots; in 2" segments
Handful of celery tops
+=OR=+
1 lg Celery rib; in 1" segments
3 cl Garlic; unpeeled
Handful of parsley; stems &
- leaves
2 Bay leaves
10 Peppercorns

ROAST THE MEAT, BONES & VEGETABLES: Set oven @
400°F/205°C.

Rub a little olive oil over the stew meat pieces,
carrots, and onions. Place stock bones, stew meat or
beef scraps, carrots and onions in a large, shallow
roasting pan. Roast in oven for about 45 minutes,
turning the bones and meat pieces half-way through the
cooking, until nicely browned. If bones begin to char at
all during this cooking process, lower the heat. They
should brown, not burn.

When the bones and meat are nicely browned, remove them
and the vegetables and place them in a large (12 to 16
quart) stock pot.

ADD HOT WATER & SCRAPE UP THE BROWNED BITS: Place the
roasting pan on the stove-top on low heat (will cover 2
burners), pour 1/2 cup to a cup of hot water over the
pan and use a metal spatula to scrape up all of the
browned bits stuck to the bottom of the pan. Pour the
browned bits and water into the stock pot.

ADD VEGETABLES, WATER, BRING TO A LOW SIMMER: Add celery
tops, garlic, parsley, bay leaves, and peppercorns to
the stock pot. Fill the stock pot with cold water, to 1"
to 2" over the top of the bones. Put the heat on high and
bring the pot to a low simmer and then reduce the heat
to low.

The stock should be at a bare simmer, just a bubble or
two coming up here and there. (You may need to put the
pot on your smallest burner on the lowest temp, or, place
it in the oven at 190°F/88°C.)

Cover the pot loosely and let simmer low and slow for
3-6 hours. Do not stir the stock while cooking. Stirring
will mix the fats in with the stock, clouding the stock.

SKIM SCUM AND FAT: As the stock cooks, fat will be
released from the bone marrow and stew meat and rise to
the top. From time to time check in on the stock and use
a large metal spoon to scoop away the fat and any scum
that rises to the surface.

REMOVE SOLIDS AND STRAIN: At the end of cooking time
(when you want to end the cooking is up to you, 3 hours
minimum, 6 to 8 hours if you can do it) use a slotted
spoon or spider ladle to gently remove the bones and
vegetables from the pot (discard them, though if you see
a chunk of marrow, taste it, it's delicious).

Line another large pot (8-quart) with a fine mesh sieve,
covered with a couple layers of cheesecloth if you have
it.

Pour the stock through the sieve to strain it of
remaining solids.

CHILL: Let cool to room temperature then chill in the
refrigerator.

One the stock has chilled, any fat remaining will have
risen to the top and solidified. The fat forms a
protective layer against bacteria while the stock is in
the refrigerator. If you plan to freeze the stock
however, remove and discard the fat, pour the stock into
a jar or plastic container. Leave 1" head room from the
top of the stock to the top of the jar, so that as the
stock freezes and expands, it will not break the container.

By Elise Bauer

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hank's Vegetable Stock
Categories: Soups, Vegetables, Herbs
Yield: 5 servings

1 oz Dried mushrooms *
4 tb Olive oil
4 c Chopped onion
2 c Chopped celery
3 c Chopped carrot
1 c Chopped fennel bulb (opt)
Salt
2 lg Garlic cloves; smashed, can
- leave skins on
1 tb Tomato paste
1 tb Fresh rosemary
2 ts Dried thyme
1 ts Black peppercorns
4 Bay leaves
1/2 c Chopped parsley

*If you want to use fresh mushrooms instead, use about
5-6 ounces, thickly slice them, and dry sauté them first
in a separate pan, until they are lightly browned and
have given up some of their moisture. Then add in with
the rest of the vegetables.

REHYDRATE DRIED MUSHROOMS: Place the dried mushrooms in
a large bowl and pour 1 quart of boiling water over
them. Set aside.

BROWN THE ONIONS, CELERY, CARROTS, FENNEL: Heat the
olive oil over high heat in a large stockpot. Add the
chopped onions, celery, carrots, and fennel (if using)
and stir to coat. Sprinkle with salt. Cook over high
heat for several minutes, stirring only occasionally.

Given that there are so many vegetables, and they have a
high moisture content, it may take more heat and longer
time to brown than you would expect. Cook until the
vegetables begin to brown.

ADD GARLIC AND TOMATO PASTE: Add the garlic and tomato
paste and stir to combine. Cook, stirring often, for 2-3
minutes, or until the tomato paste begins to turn a
rusty color.

Add the mushrooms and their soaking water, the rosemary,
thyme, onion skins (if using), peppercorns, bay leaves,
parsley and 4 additional quarts of water.

Bring to a simmer and then drop the heat until you just
get a bare simmer. The surface of the stock should just
barely be bubbling. Cook for 1 1/2 hours.

STRAIN THE STOCK: Using a spider skimmer or slotted
spoon, remove all the big pieces of vegetable and
mushroom. Discard or compost.

Set up a large bowl or pot with a sieve set over it.
Line the sieve with a paper towel or coffee filter and
pour the stock through it.

When you have about half the stock poured through, stop,
let what's in the strainer filter through, and change
the paper towel; the old one will be gunked up with
debris. Filter the rest of the stock.

POUR INTO JARS AND CHILL OR FREEZE: To store, pour into
glass jars and refrigerate for up to a week, or freeze.
If you freeze in glass jars, leave at least an 1 1/2"
headroom so the stock can expand without breaking the
glass of the jar.

By Hank Shaw

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

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... Excessive Redundancy: Donald Trump in a hot air baloon.
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