Name: Beef Stock
Yield: 3 quarts
Cuisine: United States
Ingredients: 1 bay leaf; 1 large leek; 1½ tablespoons salt; 1 large onion, studded with 4 cloves; 3 pounds beef chuck, cut into; 2 parsley sprigs; 2 carrots, washed and trimmed; 6 peppercorns; ½ teaspoon dried thyme; 2 celery ribs; 3 pounds beef chuck, cut into pieces

Preparation info

3 quarts

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 pounds beef chuck, cut into
2 marrowbones
3 pounds beef chuck

Method

Remove the meat from the shinbone. Place the shinbone and marrowbones in boiling water, cook for five minutes, and drain well.
Place the bones and all the meat including trimmings in a large kettle. Add five quarts cold water and bring to a boil. Reduce the heat. Skim to remove foam and fat and continue to skim occasionally until foam ceases to rise.<

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Beef Stock

Ingredients

Method

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