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Beef Stock

2lbs beef bone, wash and clean
5oz onion, sliced
3oz carrots, sliced
2oz celery, roughly chopped
2oz leek, 1’’ cut
5ea.bay leaves
1/2oz parsley
1gal cold water

Cooking Methods/Preparation:

  • Fill medium stock pot with water, combine all ingredient, bring it to boil.
  • Reduce heat, simmer for about 30 minutes.
  • With fine cloth, strain the stock, if you intend to use it in the future, kept refrigerated for up to 3 days.

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