Guts
Posted October 28, 2005 04:23 PM


Beef Stock
This recipe comes from Harrods of London

2 lbs. shin of veal (veal shanks) on the bone
2 T. shortening
1 lb. beef marrow bones, cut in about 2" pieces
3 large carrots, roughly chopped
2 celery stalks, roughly chopped
2 onions, quartered
2 large garlic cloves, crushed
5 qts. water
1 bay leaf
8 black peppercorns
1/4 t. thyme
2 lbs. shin of beef (shanks) sliced 1 1/2" thick

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Preheat oven to 425

Bone the veal and reserve meat. Place veal bone, shortening, marrow bones, carrots, celery, onions and garlic in a roasting pan. Roast 45 minutes, basting and turning occasionally. Transfer bones and vegetables to a stock pot and scrape all brown particles from roasting pan and add to stock pot.

Add the water, bay leaf, peppercorns and thyme. Bring to a boil. DO NOT ADD SALT. Skim and wipe sides of pan. Partially cover and simmer 4 hours. Strain and cool slightly. This is bone stock.

For beef stock, skim 4 T. of fat from surface of the bone stock and reserve. Return the stock to the pot. Brown the veal meat and the shin of beef in the reserved fat, turning occasionally for about 10 minutes. Pour the strained stock over the meat and bring to a boil, Skim surface and wipe down sides of pan. Reduce heat and partially cover. Simmer 3 1/2 to 4 hours. Strain and cool. Remove surface fat when ready to use.


Makes about 3 1/2 qts. I freeze in 2-cup containers.

Recipe submitted by Pat S 1/17/00

My mothers recipe or the one she used.

Guts