| Beef Stock ~ Caldo Sencillo ~ Mexican Stock or Broth ~ Clarify stock, see below 3 pounds meaty *beef shanks 2 pounds *marrow bones 2 carrots, sliced 1 leek halved lengthwise, washed well, and chopped 1 turnip, sliced 1 onion chopped, coarse 1 garlic clove , chopped 1 stalk celery including the leaves, chopped cheesecloth bag containing: 3 parsley sprigs, 1 bay leaf 10 peppercorns 1 1/2 tsp salt. * have your butcher cut the bones in 1 inch pieces 1. Spread the beef shanks and the marrow bones in a baking pan, brown them well in a preheated 450 F oven, turning them once, for 1 hour, and transfer them to a stock pot or kettle. 2. Add 2 cups water to the baking pan, de-glaze the pan over high heat, scraping up the brown bits; add liquid ( 14 cups water ) to the kettle, with carrots, leek, turnip, onion, garlic, celery, cheesecloth bag, and the salt 3. Bring the water to a boil; reduce to simmer; skim the froth for 5 to 6 hours, or until the stock is reduced to about 8 cups. 4. Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Chill the stock and remove the fat. The stock may be frozen. Note: If you place the kettle slightly off center of the burner, the froth will accumulate to one side, making it easier to skim the froth (during the simmer process). Makes about 8 cups To Clarify Stock To remove fat from stock or broth; allow it to get cold in the refrigerator; the stock / broth will thicken allowing you to lift the fat layer from the top of the stock. Continue with the clarification of stock; whip up an egg white and briskly stir it into your stock while it's simmering on the stove (hob). Continue stirring until the egg sets. Whisking the egg in the stock allows you pick up the small particles. Let the egg sit a for 1-2 minutes to set the stock. In a pot, combine the stock, shells, egg whites, scallions, if necessary salt & pepper to taste. Bring the liquid to a boil, stirring, simmer the stock, undisturbed, for 20 minutes. Ladle it through a fine sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl. |
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