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| Brown Beef Stock |
Ingredients
3 kilos veal bones (crushed)
4 litres water
6 black pepper corn
6 cloves
1 carrot (skinned, finely chopped)
4 soup spoons celery (grated)
1 onion (finely chopped)
1 turnip (chopped)
4 parsley stalks
a pinch thyme
1 bay leaf
Cooking Instructions
First put the bones onto an large oven dish. Cook for half an hour. Remove from the heat. Transfer bones and liquid into a large saucepan. Add other ingredients. Cook the saucepan over high heat. Remove froths from the upper until all froth removed. When boiled lower the heat to low and cook for three hours until half of the liquid reduced. Remove from the heat. Strain into a large bowl , let aside the cool. Enjoy.
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