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Beef Stock

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Ingredients
  Onion 1 Large, peeled, and halved crosswise
  Whole cloves 2
  Bone in beef shank 6 Pound, cut crosswise into 2-inch-thick slices and trimmed of excess fat (Ask Your Butcher To Do This For You)
  Ground black pepper To Taste
  Coarse sea salt/Kosher salt To Taste
  Vegetable oil 2 Tablespoon
  White mushrooms 6 Large, trimmed, cleaned, and halved
  Celery stalks 4 , trimmed and cut into 2-inch pieces
  Carrots 3 , peeled, trimmed, and cut into 1-inch pieces
  Garlic 6 Clove (30 gm), peeled and crushed
  Flat leaf parsley sprigs 5
  Thyme sprig 2
  Bay leaves 2
  Coriander seeds 1 Teaspoon, toasted
Directions

1. Heat a griddle or small cast-iron skillet over high heat. Place the onion halves in the pan, cut side down, and cook until blackened (they should be as dark as you can get them). Transfer the onion to a plate and stick 1 whole clove in each half.
2. Season the beef with salt and pepper. Heat the oil in a large nonstick skillet over high heat. Working in batches, sear the beef until well browned on all sides, about 20 minutes per batch. As the pieces of meat are browned, transfer them to a large stockpot.
3. When all the meat is browned and in the stockpot, pour in 6 quarts water, add the remaining ingredients, and bring the liquid to a boil. Lower the heat to a simmer and cook for 2 hours, frequently skimming off the foam and fat that bubble to the surface.
4. Strain the stock through a colander and then pass it through a chinois or fine-mesh sieve. Let cool to room temperature, then cover and refrigerate. (The stock can be kept tightly covered in the refrigerator for up to 4 days or in the freezer for up to 1 month.) When the stock is chilled, the fat will rise to the top. Before reheating the stock, spoon off and discard the fat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Method: 
Braising
Ingredient: 
Beef
Interest: 
Healthy

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