Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
Meat Stock
There's nothing like homemade stock. Yes, it takes hours to simmer, but the resulting flavour is unequalled. Here's my take on a classic. Feel free to add your own variations to it.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Makes
2 litres
6 lbs bones and meat from beef, veal and lamb
4 litres cold water, or enough to cover meat
8 black peppercorns
6 whole cloves
1 tsp thyme
3 sprigs parsley
1 large carrot, diced
3 ribs celery, diced
1 onion, diced
Method/Steps
1. Add all ingredients to the pot. Bring to a boil and then simmer at least 3 hours.
2. Strain the stock. Cool, refrigerate, then remove fat. Freeze if not using within 3 days.