Beef Stock from Soup: A Way of Life by Barbara Kafka
No other chapter in this book except From Stock to Soup starts with stock, although stock is relevant to many of them. However, while commercial chicken stock can be used, there is really no adequa...
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Ladle
Ingredients
- 2 medium ribs celery, for white stock
- 6 cloves garlic, for brown stock
- 2 medium onions, cut in half
- 4½ pounds (2 kg) beef shin with bone, cut across by the butcher into 2- to 3-inch (5- to 7.5-cm) lengths
- 3 medium carrots, for white stock
- 3 large tomatoes, for brown stock
- 3½ pounds (1.5 kg) veal knuckle, split
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