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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
3 x ca. 450 g | Beef shank, cut into 1 -inch pieces |
2 | bay leaves |
1 | Onion, unpeeled & quartered |
1 | Stalk celery, cut into 4 pieces |
2 | Carrots, trimmed and peeled |
1 Esslöffel | peppercorns |
3 1/2 ca. 1 Liter | water |
1. Combine all ingredients in a 4-quart stockpot and bring to a boil. Reduce heat and simmer, uncovered, for 2 hours, skimming foam as it rises to the top.
2. Let cool slightly and strain. Remove meat from bones; discard bones and vegetables. Shred meat into small pieces and reserve. Refrigerate stock, overnight if possible, and remove hardened fat with a spoon.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
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