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
Historians have traced the existence of recipes way back into distant history, at least as far back as the Egypt of the Pharoahs, and potentially, even further back. However, sadly, these old records were just basic hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to academics are some stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Progressing into The time of the romans 25BC a roman called Apicius compiled a collection of documents detailing recipes enjoyed by his fellow Romans. In his works, Apicius describes how the meals were divided into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Roman chefs used a good variety of herbs and spices, including many that are still in use today like thyme, rue and asafoetida. Over the following few centuries, the upper-class families of the West competed to serve up the most extravagent banquests, and as a result the best chefs and their collection of recipes were much in demand. Nevertheless, it was during the nineteenth century the formal cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and recording recipes to help cooks of their time. The introduction of television brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Beef Stock Martha Stewart Living recipe.
