Raymond Sokolov

Light Meat Stock

Preparation info

  • 3 to 4 quarts

    • Difficulty

      Easy

Appears in
The Cook’s Canon: 101 Recipes Everyone Should Know
The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

Ingredients

  • 4 pounds beef scraps
  • 4 stalks celery, chopped
  • 2 medium

Method

  1. Put all the ingredients in a large, heavy pot. Do not brown the meat. This is a light stock.
  2. Add cold water to cover. Bring to a boil, lower the heat, and simmer very slowly for 3 hours, adding more water as necessary to keep the solid ingredients covered.
  3. Strain the stock and discard the solid ingredients. After it cools in an uncovered bowl,