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
Recipes as an idea can be traced way back into the far past, at least as far back into history as ancient Egypt, and maybe further still. However, generally, these ancient records were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe in existence, according to historians are a few tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Continuing our culinary historical journey, we have a couple of recipe books which appeared in the 14th Century - one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, they are unconnected to the indian curry that is familiar to us all today, but instead recipes for the types of meals prepared for the upper classes of the period. Over the succeeding few hundred years, the wealthy families of Europe competed to serve the most exotic meals, and as a consequence, cooks and their recipes were greatly in demand. However, it was during the 19th century that fine cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. The TV revolution brought us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing everyone to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Beef Stock Martha Stewart Living recipe.
