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Sunday, 13 January 2013

Beef Stock



·         Put into a soup kettle 3 lbs. lean brisket, flank, neck or other of the tougher cuts, 2 lbs. veal knuckle, 1 beef knuckle, 6 chicken feet, cleaned, and skinned, 4 leeks, 2 medium sized onions, a stalk, of celery ,with the leaves, and 3 sprigs of parsley.
·          Add 5 quarts water, and bring it slowly to a boil.
·         Remove the scum, as it accumulates on the surface. Cover the kettle, and simmer the stock, gently.   
©Al (Alex-Alexander) D. Girvan) All rights reserved.

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