2 lb beef bones
2 medium carrots,
1 coarsely chopped
1/2 stalk celery, coarsely chop-
1 ped
1 onion, coarsely chopped
1 pinch of thyme
8 peppercorns
1 bay leaf
3 oz tomato paste
1 cl garlic
Directions
Preheat oven to 350 F. Bake bones until browned, about
1 hour.
Place bones in large stock pot. Add remaining ingredients & enough
water to cover. Bring to boil; boil about 2 minutes.
Remove from heat & strain. Discard bones & vegetables. Return the
stock to pot & cook over medium heat until reduced by 1/2.
Enjoy! - Jeff Duke
Servings: 6 servings
Beef Stock Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Soup
The History of Recipes
Recipes as an idea can be traced way back into antiquity, in fact as far back into history as early Egypt, and quite possibly further than that. In practice though, mostly, these early records were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Moving our culinary historical trip onwards, there were a couple of books which were published in the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian food that is popular today, but instead accounts of the types of food prepared by the chefs of the nobility of those days. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from the Middle-East, including spices like coriander, parsley, and rosemary. The introduction of these new tastes caused an explosion in publications on food, many of which are kept safe in private cookery archives. The arrival of TV brings us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Beef Stock recipe.
