Basic Beef Stock

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            FOOD FUNNY
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Thanks to the ever-curious Rosemary Zwick of Cape Town, South
Africa for these culinary queries:

Can vegetarians eat animal crackers?

If a parsley farmer is sued do they garnish his wages?

Is it true that cannibals won't eat clowns because they taste funny?

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            TODAY'S RECIPE
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You can eliminate the roasting step in this basic recipe if you are
pressed for time, but the roasting provides a darker, richer stock
with an added dimension of flavor. Use this stock as the base for
French onion soup or any hearty soup, or just to add flavor to rice,
noodles, or sauces.

Basic Beef Stock

4 lbs (2 Kg) meaty beef bones
2 onions, roughly chopped
2 carrots, roughly chopped
2 ribs celery, roughly chopped
4 quarts (4 L) water
1 bunch parsley
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
12 whole peppercorns
2 whole cloves
Salt to taste

Place the beef bones, onions, carrots, and celery in a roasting pan
and bake in a preheated 500F (260C) oven, turning everything once or
twice, until browned, about 30 minutes. Combine the bones and
vegetables and the remaining ingredients in a large pot over high heat
and bring to a boil. Reduce the heat and simmer covered for 3 hours.
Strain the stock, pressing on the meat and vegetables to extract as
much liquid as possible. Refrigerate and skim off and discard the fat
that congeals on the surface. Keep refrigerated for up to 4 days, or
freeze for up to 1 year. Makes about 4 quarts (4 L).
Received on Tue Apr 26 08:39:43 2005