Stock From Rib Roast Of Beef
I had once tried stock from rib roast of beef at a friend's anniversary dinner. Unlike the tough dish name, preparation of stock from rib roast of beef is very simple. Left over ribs or bones can always be a good option. Besides the meat, the herbs are always an add on to the very unique flavour. If you are not too scared and open for experiments, this might be your golden chance!
|Onions||2 , unpeeled and quartered|
|Carrots||2 , chopped|
|Celery leaves||2 , chopped|
|Leeks||2 , chopped (White And Some Green)|
|Garlic||2 Clove (10 gm)|
|Oil/Rendered beef fat||3 Tablespoon|
|Black peppercorns||6 , crushed|
|Thyme sprig||1 Small|
|Mushroom concentrate||1 Tablespoon|
|Cold water||2 Quart|
Brown onions, carrots, celery, leeks and garlic in oil.
Add to soup kettle with rest of ingredients, cover, bring slowly to rapid boil and skim off any surface scum.
Lower heat, cover and simmer 2 hours.
Strain, jar, cool, cover and refrigerate.