Then Reduce, About Four Hours

I’m making brown beef stock. If there is ever a recipe that suits me, it’s the one that let’s stuff sit in a pot for four hours. These instructions suit me well. I have stuff to do, children mind, cows to support. The let-it-bubble recipes are completely in line with my life ( if this is not your life, I highly recommend living your life as though it were ). So we make brown beef stock for future winter soups and lovely sauces supporting yummy meat. As a beef farmer, these are the tasks you must face. What do you do with beef bones after all the meaty bits went to beef curry?

In this beef brun:

Roasted beef bones and bits
Tom purée
Celery
Carrots
Onions
Cloves
Garlic
Red wine

Inspired by Saveur Cooks, Authentic French.

2 Comments

I remember the day I went and bought my STAUB cocotte. It was way more expensive than I was willing to consider but I wanted something without teflon, and I must have had a mind burp and overlooked my usual frugal state of mind. I remember the day I used my STAUB for a recipe that called for 3 hours of low heat simmering..’nuff said, I became a convert to traditional and expensive french cooking hardware. The joy, the surprise, the confidence I now feel from knowing that my STAUB will always, always, always perform as advertised…priceless 🙂