Basic Boiled Beef Meat and Stock
From oldgringo 16 years agoIngredients
- 4 tablespoons peanut oil shopping list
- 5 lbs beef chuck roast shopping list
- 1 cup onion; peeled and quartered shopping list
- 1 cup celery stalks; cut in pieces shopping list
- 1 cup carrot; cut in pieces shopping list
- 2 garlic cloves; peeled, crushed shopping list
- 1 tablespoon salt shopping list
- 8 whole black peppercorns shopping list
- 3 dried bay leaves shopping list
- 8 quarts water; to cover roast shopping list
How to make it
- In a large heavy bottomed Dutch oven, heat the oil and thoroughly brown the surface of the roast.
- Place the other ingredients in the pot. Cover with water and bring to a boil.
- Then,1) Reduce heat, cover and simmer until meat is done, or 2) roast covered in a slow 250°F oven for 4 hours or until meat is done.
- Remove roast from stock and reserve. Strain stock into sealable pint or quart containers. Can, freeze or refrigerate as you wish.
- Cover the drained meat and chill thorough in the refrigerator.
- Remove any fat, gristle or bones from the meat; discarding the cartilage and fat, etc. Chill the meat thoroughly before shredding, slicing or dicing
- Gently shred, slice and/or dice the beef meat as you require for other recipes. Discard the bones and waste.
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