Text 14288, 108 rader
Skriven 2007-04-19 13:04:08 av Ian Hoare
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Cheap Food.
=======================
Hi DAVE, 

 le/on Sun, 15 Apr 2007 20:46:36 -0400, tu disais/you said:-


>I also picked up a large package of beef bones with lots of meat
>still clinging to them.  The bones are the "T" section of some
>kind of sirloin cuts - porterhouse or T bone or something - and 
>they made an excellent beef stock.

As it happens I picked up 4 kg of beef and veal bones today too. I bought 2
kg of "meat trimmings for animals" at the same time and with these, some
flavouring veg etc I've got a great pot of stock simmering on the electric
hob as I type. By 11 this evening it'll be done, when I'll strain and cool
it and then tomorrow when we get back from a spot of work, we'll be bottling
it up and sterilising it. Should get around 10 litres (quarts). Also found
that the price the shop had quoted me for lambs livers was wrong and that in
fact they are only $4 the whole liver. Not bad, when someone else was
quoting $5.74 a pound for them. (A whole lamb's liver weighs a couple of
pounds, more or less). 

>Soup recipe follows in the next message.

and my stock recipe follows here! (I do 3 times quantity, and use more meat
because it's so cheap.)


@@@@@ Now You're Cooking! Export Format

Veal/Beef Stock

beef, french, misc, stocks, veal

3  onions; halved, with skin ON
3 tablespoon water; or more (1)
1300 gm veal\beef bones; chopped
225 gm veal or beef meat trimmings; chopped
6 liter cold water; (2)
2 tablespoon cooking oil
175 gm carrots; coarsely chopped
100 gm celery; coarsely chopped
1 small leek; coarsely chopped
1  garlic clove; halved
1  bay leaf
1  sprig of thyme
225 gm ripe tomatoes; chopped
1  black peppercorns; a few
3500 ml finished stock; -=or=-
500 ml glaze

This will make the amount shown of rich stock, which can be reduced down to
the quantity shown of thicker gravy or jus (see notes)

To caramelise the onions 1 Preheat the oven to 140C/Gas 1/fan oven 120C.
Lay the onion halves flat side down in a roasting pan with the water (1),
then put into the oven and slowly bake for 4-5 hours. During this cooking
time, the sugars within the onions will be released, dissolving into the
water and creating juices. As the onions cook and soften, the liquor will
reduce and thicken, taking on a caramelised flavour. Note: the cooking time
can vary. It's best to check every hour and, if the pan seems to be very
dry, add a few more tablespoons of water. If the onions have softened, but
not coloured, simply increase the oven temperature to 150C/Gas 2/fan oven
130C for the last 45-60 minutes.

2 Remove the onions from the pan and place in a bowl. Put the pan on the
stove, add a little water and scrape up any residue. Add this to the
onions, leave to cool, then put in the fridge until needed.

To make the stock

3 Increase the oven temperature to 200C/Gas 6/fan oven 180C. Place the
bones and meat trimmings, if using, in a pan and roast for about 30
minutes, until they begin to brown, turning them over after the first 15
minutes.

4 Meanwhile, heat a very large saucepan and add the oil. When it is hot,
add the carrots, celery, leeks, garlic, bay leaf and thyme, and cook over a
medium heat for 10-15 minutes until the vegetables begin to take on a
lightly roasted colour.

5 Add the caramelised onions and tomatoes with a good pinch of salt and the
peppercorns.

6 Add the roasted bones and trimmings, cover with the cold water (2) and
bring to the simmer, skimming away any impurities with a slotted spoon.

7 Simmer gently for 6 hours, skimming regularly, to maintain the stock's
rich golden brown clarity.

8 Drain through a colander into a bowl, and discard the bones and
vegetables. Pass the stock through a very fine sieve and, for perfection, a
double layer of muslin. Now you will have 5-6 pints of stock ready to use
or to be frozen.

Recipe Gary Rhodes Masterclass BBC "Good Food" Magazine. Feb 2001 

Contributor:  IMH

Yield: 3 litres


** Exported from Now You're Cooking! v5.77 **

--
Bon appetit
Ian (In France)
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