Churrasco by Caregnato Evandro;

Author:Caregnato, Evandro;
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2016-02-04T05:00:00+00:00

Preheat the oven to 375°F.

Place the bones in a single layer in a roasting pan, and roast them in the oven until nicely browned, about 30 minutes. Transfer the bones and any liquid rendered (including fat) to a stockpot large enough to accommodate all the ingredients (a 15- to 16-quart stockpot will do). Add all of the remaining ingredients, making sure the bones are covered with water. Bring to a boil and reduce to a gentle simmer for 4 to 6 hours, partially covered. A slight reduction is normal and expected, but if you see that the liquid is evaporating too much, add a little water and reduce the heat.

Remove the pot from the heat. Use a long pair of tongs to remove and discard the bones and larger pieces of vegetables. Strain the liquid and taste it, adding more salt if needed. Allow the stock to cool, and then refrigerate it for several hours or overnight. Once the stock is chilled, the fat will float to the top and solidify. Using a flat, slotted spatula, remove the fat and discard or reserve it for cooking. Pour the stock into airtight containers and refrigerate. It can also be stored in the freezer for up to 4 months. (One- or 2-cup containers are easy to store and let you thaw just the amount you need.)

Don’t worry if your stock becomes gelatinous after cooling; this is actually a sign of a great homemade stock. Once you heat it, it will turn to liquid.

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