Revolutionary Cooking by Virginia T. Elverson

Author:Virginia T. Elverson
Language: eng
Format: epub
ISBN: 9781628738803
Publisher: Skyhorse Publishing, Inc.
Published: 2013-12-21T05:00:00+00:00

Basic Soup Stocks

It’s so easy to make stocks and freeze them in small containers to have on hand for sauces, or in larger containers for quick soups. Use up those left-overs!

BEEF STOCK

1 large beef soup bone or bones, scraps, and defatted gravy from leftover roast

1 onion, chopped coarsely

2 garlic cloves

½ cup chopped parsley, or less

small piece each of green pepper, carrot and celery

1 small tomato, coarsely chopped

bay leaf

salt and pepper

Have the bones cracked with a meat cleaver or hammer so that the marrow can be fully utilized. Put all except salt and pepper in a large kettle and cover completely with water. Bring to a boil, then reduce heat to a simmer and cook for several hours, or until stock has reduced by half. Add salt and pepper and taste to adjust seasonings. Should be strong and delicious. Strain. Refrigerate stock overnight so that fat comes to the top. Skim off the fat and discard. Stock should jell if made with enough gelatin-rich bones and if reduced sufficiently. Freeze or use as desired.

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