|
Water |
1 l |
|
Beef |
1 kg |
|
Carrot cubed |
1 |
|
Onion cubed |
1 |
|
Parsnip
cubed |
1 |
|
Bay leaf
|
1 |
|
Black peppercorns
|
8 whole |
|
Allspice |
8 whole |
|
Salt |
1 tbsp |
|
Stock can be made of veal, beef, lamb, pork,
etc. The meat can be cooked whole or cut into big chunks.
Cooking time: 2-3 hours.
Add the meat to the saucepan
and then add cold water.
Bring
the water to a boil and immediately reduce heat to bring
the stock to barely a simmer.
Simmer uncovered,
occassionally skimming off the foam that comes to the surface: |
To improve the stock's colour, flavour and
taste, add fresh or lightly fried aromatic vegetables (onion,
carrot, and parsnip) and herbs (bay leaf, black peppercorns,
etc.). Herbs and salt are added about an hour before the end of
cooking. When the stock is ready, remove the meat and strain the
stock:
|
Then serve:
|
 |
|
|
