Beef Stock-Martha Stewart Living Recipe

Ingredients

3 lb beef shank, cut into 1 -inch pieces
2 bay leaves
1 onion, unpeeled & quartered
1 stalk celery, cut into 4 pieces
2 carrots, trimmed and peeled
1 tbsp peppercorns
3 1/2 qt water


Directions

1. Combine all ingredients in a 4-quart stockpot and bring to a boil.
Reduce heat and simmer, uncovered, for 2 hours, skimming foam as it
rises to the top.

2. Let cool slightly and strain. Remove meat from bones; discard
bones and vegetables. Shred meat into small pieces and reserve.
Refrigerate stock, overnight if possible, and remove hardened fat
with a spoon.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary


Servings: 2 quarts

 

 

Beef Stock-Martha Stewart Living Recipe brought to you by Recipe Ideas


Categories: Beef; Beef Stew; Meat; Soup; Stew


The History of Recipes

We can trace the history of meal recipes far back into the distant past, certainly as far as the ancient Egyptians, and maybe further still. In practice though, in the main part, these old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.

Later on, in Roman times around 25BC a roman called Apicius created a collection of scripts detailing recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, a style of dining still practiced today. Additionally, he recounts how the Roman cooks were skilled in the use of many herbs and spices, including a few that will be familiar to modern chefs such as thyme, rue and dill.

For the next few years, the upper classes competed to lay on the most exotic banquets, and as a result the best cooks and their recipes increased in prestige. Notwithstanding that, it was during the 1800s the formal cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, verifying, and publishing popular recipes of the day.

By the advent of the twentieth century, cookery books are highly popular mostly due to increased literacy, people having more leisure time and a general increase in wealth.

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We hope you enjoy this Beef Stock Martha Stewart Living recipe.

 


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