THE CHEF FROM HELL

Here's a simple recipe for a nice beef stock.  A handy thing to remember when making stocks is you can freeze them for later use if you make more than you need at the moment.  I usually freeze some in ice cube trays so later on, if I'm making something that requires stock, I simply pop out a couple of cubes!

Ingredients:

4 large Beef Shin Bones, cracked

4 quarts cold water

2 large Spanish Onions, quartered

4 stalks Celery, chopped coarse

3 large Carrots, chopped coarse

3 Bay Leaves

2 cups fresh Parsley, chopped coarse

8 oz. Beef Stew Meat

Cooking Procedure:

Preheat your oven to 400 degrees

Lay out the cracked bones in a roasting pan

Roast the bones in the oven until they are browned, about 45 minutes to 1 hour

Put the roasted bones in a large pot, add the water & the remaining ingredients

Bring this to a rolling boil

Reduce the heat to a simmer & cook for 4 hours

At the halfway mark of the cooking time, add 1 more quart of cold water to the stock pot

When stock is ready, remove the pot from the heat

Skim & discard any foam that has collected on the surface of the stock

Strain the stock through a fine mesh colander & set it aside to cool for 20 minutes

Pour the stock into a container & seal it tightly

Place the stock in the fridge overnight

The next day: remove & discard any fat that has collected on the surface of the stock 

This stock will keep fresh for 3 days if not frozen for later use

Yield: 2 quarts