Recipe for "beef-stock"

NAME

     BEEF-STOCK - A basic brown soup stock
     This is a similar stock to the one Jeff Smith  describes  in
     The  Frugal  Gourmet. I usually use bones with meat on them;
     he recommends meatless ones.

INGREDIENTS (About 4 liters)

     3 kg      soup bones
     1 bunch   carrots
     1 bunch   celery
     3         yellow onions, unpeeled
     5 l       water

PROCEDURE

          (1)  Brown the bones in a heavy pan if there is meat on
               them.  If  there  is no meat, roast the bones in a
               200 deg. C oven for two hours, being  careful  not
               to burn them.
          (2)  Chop the carrots, celery, and  onions.  The  onion
               skin will add to the color of the stock.
          (3)  Place all of the ingredients in a heavy stock  pot
               and  simmer  for 12 hours.  Add water as necessary
               to keep the  other  ingredients  covered.   Alter-
               nately, bring to a simmer and place, covered, in a
               100 deg. C oven overnight.
          (4)  Strain the stock.  A layer of fat will form on top
               of  the  stock  as it cools.  This is a sufficient
               seal to keep the stock fresh in  the  refrigerator
               for a couple of weeks.  It freezes well, too.

RATING

     Difficulty: easy.  Time: 10 minutes preparation, 12-14 hours
     cooking.  Precision: no need to measure.

CONTRIBUTOR

     Ed Gould
     mt Xinu, Berkeley, CA
     {ucbvax,decvax}!mtxinu!ed