هذه الوصفة يمكن أن تكون إلى النصف. بعد صنع شوربة البصل الفرنسية ، سيكون لديك بضعة أكواب من المخزون المتبقي. يمكنك استخدامه في أي وصفة تدعو إلى مخزون اللحم البقري.
المصدر: مارثا ستيوارت ليفينغ ، تشرين الثاني / نوفمبر 2004
يخضع أو يستسلم
مكونات
الاتجاهات
ملاحظات كوك
لا تتجشع المقلاة ، ولكن يجب أن تتناسب المكونات بشكل مريح حتى تسمح بنقل اللون. إلقاء الضوء على المقلاة بالنبيذ يلتقط جميع اللحم البنى اللذيذ. يخزنها برفق الغليان يمكن أن يجعلها غائمة.
This recipe can be halved. After making French onion soup, you will have a few cups of leftover stock. You can use it in any recipe that calls for beef stock. Source: Martha Stewart Living, November 2004. Makes 4 liters. Ingredients: 3 pounds beef bones (such as marrow bones or oxtail), 3 pounds sterling, 2 tablespoons olive oil, 2 tablespoons tomato paste, 2 pounds unpeeled onions, 2 large pieces of white and light green leeks, halved lengthwise, cut into 2-inch pieces and rinsed well, 4 celery stalks, cut into thirds, 3 large carrots, peeled, halved lengthwise, and cut into 2 pieces, 8 cloves garlic, coarsely chopped, 6 sprigs fresh parsley, 4 fresh thyme sprigs, 2 bay leaves, 2 teaspoons whole black pepper, 1 cup red wine. Directions: 1. Preheat oven to 400 degrees. Arrange beef bones and tail in a single layer in a heavy roasting pan (not glass). Coat with oil. Roast, turning once, until deep brown, about 45 minutes. 2. Add tomato paste, onions, leeks, celery, carrots, and garlic, stirring well. Roast until vegetables are browned and tender, about 40 minutes. 3. Meanwhile, make a garni bouquet by wrapping parsley, thyme, bay leaves, and peppercorns in a square of cotton cloth. Tie with kitchen twine and set aside. 4. Transfer bones and vegetables to a large stockpot; set aside. Pour off fat from roasting pan. Place pan over two burners. Add wine, and bring to a boil, deglazing pan by scraping any brown bits from bottom with a wooden spoon. Boil until wine is reduced by half, about 3 minutes. Add to stockpot. 5. Add 6 liters (24 cups) water to stockpot. Bring to a boil. Reduce heat to a gentle simmer. Add garni bouquet. Cook, uncovered, over low heat for 3 hours. 6. Carefully strain stock through a fine-mesh sieve into a large bowl or pot. Discard solids. Let stock cool completely. 7. Transfer stock to airtight containers. Chill for at least 8 hours or up to 3 days before using (fat will
27.04.2023 @ 09:06
This recipe can be halved. After making French onion soup, you will have a few cups of leftover stock. You can use it in any recipe that calls for beef stock. Source: Martha Stewart Living, November 2004. Makes 4 liters. Ingredients: 3 pounds beef bones (such as marrow bones or oxtail), 3 pounds sterling, 2 tablespoons olive oil, 2 tablespoons tomato paste, 2 pounds unpeeled onions, 2 large pieces of white and light green leeks, halved lengthwise, cut into 2-inch pieces and rinsed well, 4 celery stalks, cut into thirds, 3 large carrots, peeled, halved lengthwise, and cut into 2 pieces, 8 cloves garlic, coarsely chopped, 6 sprigs fresh parsley, 4 fresh thyme sprigs, 2 bay leaves, 2 teaspoons whole black pepper, 1 cup red wine. Directions: 1. Preheat oven to 400 degrees. Arrange beef bones and tail in a single layer in a heavy roasting pan (not glass). Coat with oil. Roast, turning once, until deep brown, about 45 minutes. 2. Add tomato paste, onions, leeks, celery, carrots, and garlic, stirring well. Roast until vegetables are browned and tender, about 40 minutes. 3. Meanwhile, make a garni bouquet by wrapping parsley, thyme, bay leaves, and peppercorns in a square of cotton cloth. Tie with kitchen twine and set aside. 4. Transfer bones and vegetables to a large stockpot; set aside. Pour off fat from roasting pan. Place pan over two burners. Add wine, and bring to a boil, deglazing pan by scraping any brown bits from bottom with a wooden spoon. Boil until wine is reduced by half, about 3 minutes. Add to stockpot. 5. Add 6 liters (24 cups) water to stockpot. Bring to a boil. Reduce heat to a gentle simmer. Add garni bouquet. Cook, uncovered, over low heat for 3 hours. 6. Carefully strain stock through a fine-mesh sieve into a large bowl or pot. Discard solids. Let stock cool completely. 7. Transfer stock to airtight containers. Chill for at least 8 hours or up to 3 days before using (fat will