Tony's Beef Stock
Ingredients:

Large Beef Shank,
1 pound or so

Cold Water

Beef, Veal, or Chicken.

Beef shanks are excellent for making stock. It has sufficient meat and
bone-marrow. Veal doesn't have any fat or at least very little. Veal is
excellent for making low-fat krokets.

Put enough cold water in a pan to cover the beef-shank. Do NOT cut the
meat, add NO salt, pepper, or other spices. Just the meat and cold water.

Put on low heat until meat is tender. This will take 6 hours or more.
Don't let the water come to a boil! If you wish, a crockpot will do a real
good job.

When you're happy with your stock, take out the meat and rinse it with water to
clean it up. Then cut it up in pieces and refrigerate.
Let the stock is cool down overnite, uncovered, in the refrigerator. Next day
when you're ready take the pan with the stock and remove as much fat from the
top as you want. Strain the stock through a fine ziff or coffee filter to
obtain a real clear stock.


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