05.29.07
Back to Basics: Beef Stock
A truely good cook learns how to make a basic stock early in her cooking life. Stocks are really simple to prepare and very versatile.
One of the first stocks that I learned to prepare was beef stock. It is very simple but a very tasty  beginning to many dishes. It can be used as a base for soups,stews, and gravys.
Once you master stock making you are on your way to becoming a soup master or a gravy guru.
There are two basic soup stocks every cook should know how to prepare. They are Beef and Chicken stock.
Beef Stock:
2 cups water
5 pounds beef shank bones
4 pounds beef short ribs
4 celery stalks with leaves washed and chopped
4 carrots washed
2 large yellow onions quartered
4 bay leaves
1 bunch parsley
1 bulb garlic slightly smashed
1 teaspoon black-pepper
1/2 teaspoon salt
 Preheat the oven to 400 degrees for 15 minutes. Place all of the ingredients into a large dutch oven. Bake for 1 hour.
  Remove from the oven, and cover with enough water to cover all of the ingredients. Cover tightly and simmer on low for 4 to 5 hours.
  Remove from heat. Let cool slightly and skim off the fat. Strain. Discard the vegetables. Reserve the meat for a later use. You can now use the stock or refridgerate or freeze for a later use.
Ya’ll come back and next time we will make a delectable chicken stock.
See ya’ll.