Beef Stock I
Recipe type: Stocks and Foundation Sauces
Serves: 2 Quarts
  • 3 pounds beef shank, cut into 1 inch pieces
  • 2 bay leaves
  • 1 onion, unpeeled and quartered
  • 1 stalk celery, cut into 4 pieces
  • 2 carrots, trimmed and peeled
  • 1 Tablespoon peppercorns
  • 3 1/2 Quarts water
  1. 1. Combine all ingredients in a 4-quart stockpot and bring to a boil. Reduce heat and simmer, uncovered, for 2 hours, skimming foam as it rises to the top.
  2. Let cool slightly and strain. Remove meat from bones; discard bones and vegetables. Shred meat into small pieces and reserve.
  3. Refrigerate stock, overnight if possible, and remove hardened fat with a spoon.
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