For a long – simmered meat dish, here’s your key to
delicious flavor. You’ll notice they I don’t add salt to any of the stocks
because they can then be reduced for sauces without becoming salty.
This is especially important for beef stock.
Make 2 quarts / Prep time: 15 minutes / Minimum cook time: 5 hours in a medium slow cooker
Procedure:
1. Preheat
the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil
beef for 3 minutes per side or until browned. Transfer beef to the slow cooker,
and pour in any juices that have collected in the pan.
2. Add
water, carrot, onion, celery, peppercorns, parsley, thyme, garlic, and bay
leaf. Cook on low for 10 to 12 hours or on high for 5 to 6 hours, or until meat
is very soft.
3. Strain
stock through a sieve into a mixing bowl. Press down on solids with the back of
a spoon to extract as much liquid as possible. Discard solids.
4. Chill
stock. Remove and discard fat layer from the top. Ladle stock into containers.
Note: The stock can be refrigerated for up to 4
days or frozen for up to 6 months.
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