Steak Revolution by Rob Firing

Author:Rob Firing
Language: eng
Format: epub
Publisher: HarperCollins Canada
Published: 2018-03-19T04:00:00+00:00

KEEP THE BONES

© 2018 by Rob Firing

Once your guests have long gone and you’re left with the remnants of dinner, consider keeping that rib bone or porterhouse T-bone for stock. Simply wrap the bones in foil, place in a resealable freezer bag, and freeze until you have collected enough to make a pot of stock (which for me is about 10 ribs or T-bones). When ready to make stock, place bones in a large pot and cover with 2 to 3 inches water. Add 1 large onion (skin on), halved; 2 stalks celery; 2 carrots; 6 peppercorns; 3 bay leaves; and 1 teaspoon salt. Simmer over low heat for at least 4 hours. Let cool at room temperature, then transfer to the fridge and cool until the fat solidifies. Skim off and discard fat. Discard bones and vegetables. Strain stock through a fine-mesh sieve into airtight containers. The stock can be frozen for months, or refrigerated for a week or more. It is excellent for stews and soups, sauces, and even as a warm and nourishing bone-broth drink!

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