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Brown Beef Stock

2 lb Stew Meat; cut in chunks
1 Sm. Marrow Bone; cracked
1/2 c Carrots; peeled, diced
1/2 c Turnips; peeled, diced
1/2 c Celery; thinly sliced
1 Med. Onion; chopped
Sprigs Parsley
4 Whole Cloves
1 Bay Leaf
1/4 ts Thyme
1 ts Marjoram Leaves
2 ts Salt
2 qt Water

Brown half the beef in a skillet, adding small amount of fat if necessary. Put in cooker with unbrowned beef. Scrape marrow from bone and add both, along with all other ingredients, to slow cooker. Cover and cook on low 8 - 10 hours. Strain, discarding bone and vegetables. Cool stock and meat separately then chill. Meat can be used in casserole, curry, etc. To use broth, scrape fat off top. To clarify stock: combine 1 egg white with its crushed shell and 2 T cold water. Add to cold stock after removing fat layer and slowly bring to a boil, stirring. Remove from heat and add 1/4 c cold water. Let settle a few minutes, then strain thorough 3 thicknesses of cheese cloth, discarding settlings in bottom of pan.

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