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Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue.
Stock cubes, the most common type of meat extract. Meat extract is highly concentrated meat stock, usually made from beef or chicken. It is used to add meat flavor in cooking, and to make broth for soups and other liquid-based foods. Meat extract was invented by Baron Justus von Liebig, a German 19th-century organic chemist.
Many cooks and food writers use the terms broth and stock interchangeably. [1] [6] [7] In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". [8] While many draw a distinction between stock and broth, the details of the distinction often differ.
Yields: 4-5 servings. Prep Time: 10 mins. Total Time: 1 hour. Ingredients. 1 tbsp. neutral oil, plus more for brushing or frying. 1. small yellow onion, finely chopped
The beef shank is the leg portion of a steer or heifer. In the UK, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat.
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6 quarts beef stock Melt the fat in the pan, and add the flour; when it has cooked a few minutes, add the milk, dissolved in the beef stock, or water. Stir the batter in slowly to prevent lumping, and then add the beef. Cook a few minutes, add the parsley, and serve on toast. If the beef is very salty, it should be scalded before cooking.
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