Making Beef Stock Episode Page

You will need:

Put it together:

Cut carrots and celery into thirds
Cut onions into fourths
Roast meant, bones, onions, celery, carrots together at 400 degrees for 20 minutes until veggies brown slightly and beef juices start running
Add veggies and meat to pot (I used an 8 qt. pot)
Add 1 cup wine (red recommend)/li>
Add bouquet garni
Fill pot with water just to cover ingredients and bring to a boil
Turn heat to low and simmer 6 to 12 hours
Add water to cover veggies/beef as needed
Skim off impurities as needed (approximately every 30 min)
15 min before done, add parsley
Remove chunks of bones, meat, and veggies from the stock
Strain the stock with a colander
Strain the stock with 2 layers of cheesecloth in a fine mesh sieve Taste and reduce on stove if needed
Chill in fridge
Fat will solidify on top, remove before using for cooking or freezing

Notes:

Do not add salt to the stock. You need to be able to control the amount of salt in the recipes you use your stock in. If it doesn’t taste flavorful enough, reduce it for longer on the stove.
To purchase beef bones, ask the butcher at your local grocery store. Most grocery stores will have them kept in the freezer section. Alternately, you can purchase them directly from the farmer if your local beef farmer sells direct to the public.

Bouquet Garni: You will need:

Put it together:

You will need:

Put it together:

Pre-bake pie shell according to pie shell recipe or package instructions
Heat ½ Tbsp. oil in a large frying pan over medium-low heat
Sauté onion until it begins to brown
Add carrots
Sauté carrots and onion until brown
Add thyme
Add salt and pepper to taste
Set onions and carrots aside
Add ½ Tbsp. more oil to the pan
Sauté mushrooms
Move mushrooms to the side of the pan, add a little more oil and sauté the garlic (be careful not to burn – garlic cooks quickly)
Season with salt and pepper to taste
Set mushrooms and garlic aside

Brown meat in the pan
Add back in all veggies
Mix in tomato paste & flour
Use red wine to deglaze the pan
Add 1 cup beef stock, mix, and cook on medium, stirring often until it makes a nice, thick gravy
More beef stock may be added if the gravy looks too dry or flour if too runny (remember sauce will thicken a bit in the oven too)
Taste and season with salt and pepper if needed

Put the filling in the pie crust just to the top – there may be left-over filling
Whisk the egg and brush the edges of the crust
Put puff pastry on top, trim excess pastry and poke holes
Brush the top with egg
If using fillo dough, put one layer on at a time and spray or brush each layer lightly with oil (5 layers total), then trim excess dough and poke holes
Bake at 350 degrees for 25-30 minutes, or until crust is golden brown

You will need:

Put it together:

Put stock and tomatoes (with juice) in large soup pot to begin heating up
Sauté carrot and onion on med-low heat in 2 tbsp. oil until soft, add to stock
Season meat with salt and pepper
Cook meat on medium in 1 tbsp oil until brown on all sides (no oil necessary for ground beef) , add to stock
Add corn and barley to stock
Bring to a boil over medium-high heat, then turn heat to low and simmer for 45 minutes
If necessary, add more stock or water to soup as it cooks
Season with salt and pepper to taste

You will need:

Put it together:

Cut baguettes into six inch sandwiches and in half horizontally and butter Put cheese on top halves
Broil on high just until cheese is melted
Pull meat out of the stock mixture and assemble sandwiches