John Myers
Beef Stock, Strong
The perfect beef stock, strong recipe with a picture and simple step-by-step instructions.
- 2 liter Beef bouillon
- 500 g Parures
- 100 g Smoked bacon
- 100 g Margarine
- 3 piece Onions
- 1 bunch Soup greens fresh
- 1 piece Paprika
- 1 piece Clove of garlic
- 0,25 liter Red wine
- 1 teaspoon Mustard powder
- 1 teaspoon Salt
- 4 piece Juniper berry
- 1 piece Bay leaf
- Pepper from the grinder
- Clean the soup greens and the onions, remove the seeds from the peppers. Roughly chop the vegetables.
- Sweat the parures and onions vigorously in the bacon and margarine. Plenty of roasted substances should form in the process.
- Add vegetables and continue to sweat vigorously together with garlic, bay leaves, mustard powder (mustard powder, hot) and pepper.
- Deglaze with red wine. Gradually pour in the red wine and reduce it almost completely.
- Deglaze with beef bouillon, mildly salted, e.g. consommé (clear beef consommé) and simmer slowly for 2 hours. Top up with broth if necessary. The stock should be reduced to about 1/3 of the original amount of bouillon.
- Strain the finished stock through a fine sieve. A stable basis for sauces, thickened soups or for further processing with roasts made from dark meat. LINK: – will follow on December 22nd, 2012 –
- This stock is an important part of my beef salad: Beef salad – extra
Facebook Comments