Beef stock-martha stewart living

2 Quarts

Ingredients

Quantity Ingredient
3 pounds Beef shank, cut into 1 -inch pieces
2 Bay leaves
1 Onion, unpeeled & quartered
1 Stalk celery, cut into 4 pieces
2 Carrots, trimmed and peeled
1 tablespoon Peppercorns
3½ quart Water

Directions

1. Combine all ingredients in a 4-quart stockpot and bring to a boil.

Reduce heat and simmer, uncovered, for 2 hours, skimming foam as it rises to the top.

2. Let cool slightly and strain. Remove meat from bones; discard bones and vegetables. Shred meat into small pieces and reserve.

Refrigerate stock, overnight if possible, and remove hardened fat with a spoon.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary

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