Beef Stock

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

  1. Remove the meat from the shinbone. Place the shinbone and marrowbones in boiling water, cook for five minutes, and drain well.

  2. 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.<