{"id":3054,"date":"2006-01-07T15:47:00","date_gmt":"2006-01-07T14:47:00","guid":{"rendered":"http:\/\/coquinaria.nl\/?p=3054\/"},"modified":"2019-11-27T07:48:40","modified_gmt":"2019-11-27T06:48:40","slug":"beef-stock","status":"publish","type":"post","link":"https:\/\/coquinaria.nl\/en\/beef-stock\/","title":{"rendered":"Beef Stock"},"content":{"rendered":"

Back to the list with recipes for stock and soup<\/small><\/a><\/p>\n

\n

You’ll never get a good beef\u00a0stock<\/span>\u00a0without meat and bones. In some supermarkets in the Netherlands you can buy soup packages to make your own stock, but what they provide is a miserable quantity, barely enough for one cup of soup. That’s why so many recipes advise to add a stock cube to your own stock. Pure nonsense!
\nThe amounts in the recipe below will yield two litres of good beef stock. But you’ll need a six litre pan to make it.<\/span>
\nThere are some links in the recipe to the\u00a0tips & tricks of broth making<\/a>. There you can find descriptions of how to strain, reduce, cool and keep your broth. Because that is the same for all broths and stocks, this information is gathered on one page. On that page you can also find links to other recipes for stocks and soups.
\nPreparation for <\/span>2 liter<\/span>; Preparation in advance<\/em>\u00a015 minutes<\/span><\/span>; preparation<\/em>\u00a04 hours<\/span><\/span>.<\/p>\n

\"Beef1 kilo (2 pounds)\u00a0soup bones<\/span>
\n500 gr (1 pound)\u00a0shin of beef<\/span>
\n1 leek<\/span>
\n2 large carrots<\/span>
\n1 unpeeled onion<\/span>
\n500 gr (1 pound)\u00a0tomatoes<\/span>
\n10 sprigs leaf celery<\/span>
\n1 sprig\u00a0lovage<\/a>
\nsome\u00a0rue<\/a>\u00a0if you have it in your kitchen garden
\n3 bay leaves
\n1 sprig thyme
\nsome small pieces of mace
\nfreshly ground black pepper
\n3 liter cold water<\/p>\n

\"CooledPreparation in advance<\/h3>\n

Wash and clean all vegetables, cut them coarsely.
\nIf you want a really dark stock, start with browning the bones seperately in a hot oven (220 \u00b0C\/425 \u00b0F). Then transfer the bones without the fat that has run out of them to the soup pan.<\/p>\n

Preparation<\/h3>\n

Add meat and cold water to the bones, bring to the boil. Then skim very carefully before adding the vegables, herbs and spices. Cover the pan with a lid and let the stock simmer for four hours on a very slow fire. The stock does not need be boiling.
\nYou can use a pressure cooker, but remember that you can not fill a pressure cooker to the rim, for this amount you’ll need a cooker with a content at least 7 liters.<\/p>\n

Strain the stock<\/a>, and reduce to two litres, then\u00a0let it cool quickly<\/a>. Now you can freeze what you don’t need immediately.
\nDo not forget to label your frozen stock, in the freezer all stocks look alike.<\/p>\n

Ingredients<\/h2>\n

All descriptions of ingredients<\/a><\/p>\n

<\/a>Lovage<\/h4>\n

Levisticum officinale<\/em>. An umbelliferous plant (like wild celery and parsley) that was popular in the classic Roman kitchen, and still used in the Middle Ages. You can grow it in your garden. When flowering, it can grow as tall as 2 meters. The taste is rather overbearing, use it in small amounts. It is very nice in stock.<\/p>\n

<\/a>Rue<\/h4>\n

\"FloweringA small shrub (Ruta graveolens<\/em>), indigenous to Southern Europe. The odiferous plant has a strong, bitter taste. The ancient Greeks and Romans loved rue, and it is still an ingredient in the Italian drink\u00a0Grappa Ruta<\/em>. In modern cuisine rue has mostly dissappeared, which is a pity. A few rue leaves in broth are very good. However, it is thought to be an anaphrodisiac (quenches lust), and pregnant women must be careful not to use too much of it, because it could also be abortive. But a leaf or two won\u2019t do any harm.
\nRue plants can be found at garden centers. It is quite decorative, a semi-perennial with small yellow flowers that can be used to decorate any dish.<\/p>\n

Basic recipe for beef stock<\/em><\/span>
\n\u00a9 Author Christianne Muusers<\/span><\/small><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Back to the list with recipes for stock and soup You’ll never get a good beef\u00a0stock\u00a0without meat and bones. In some supermarkets in the Netherlands you can buy soup packages to make your own stock, but what they provide is a miserable quantity, barely enough for one cup of soup. That’s why so many recipes…<\/p>\n

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