Light Meat Stock
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 2 hrs 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg beef bones, chopped
- 1 beef leg slice, approx. 250 g
- 1 onion (s)
- 1 bunch soup vegetables
- 5 peppercorns
- 1 leek
- 2 cloves garlic)
- 1 sprig thyme
- some celery green
- some stalks parsley
Print Recipe
Pin Recipe Instructions
- Wash the bones, put them in a high saucepan with the leg meat and cover with water. Bring everything to a boil, skim and cook on medium heat for about two hours. Skim off again and again in between. Remove the meat from the broth.
- Halve the onion, brown the cut surfaces in a hot pan. Tie the soup vegetables together, add to the broth with the pepper, onion and herbs and let the broth simmer for another 30 minutes. Strain off the stock and let it cool down. Degrease.
- For a good meat sauce you need 3 - 4 tablespoons of stock.
- Tip: Pre-cook larger quantities of stock and freeze in small portion bowls.
- The fund principle:
- Boil meat or fish with vegetables until all of the flavors are in the brew. For dark stocks, roast the ingredients before boiling them. Reduce the meat and poultry stock until the liquid is concentrated and thickened. Only reduce the fish stock when you use it.
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