Beef Stock
Photo: flickr user EraPhernalia Vintage (somewhat busy)
Ingredients
Preparation
1
Follow directions for Beef Stock, but instead of using only beef or veal shanks, use any combination of the following: lamb necks, ham hocks, and veal, beef, pork or lamb shanks.
2
3
Pour stock through a wire strainer and discard meat, bones, vegetables, and seasonings. Cover and refrigerate for up to 4 days, lift off and discard fat before using or freezing. To freeze, transfer stock to freezer containers, leaving about an inch for expansion at top. Cover and freeze for up to 6 months. Makes about 12 cups.
Tools
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Yield:
1.0 servings
Added:
Thursday, December 17, 2009 - 1:36am