12 pounds beef shank, neck or shoulder, cut in 2-in. thick (5-cm) pieces
8 ounces vegetable oil
2 gallons water or beef stock, cold
2 pounds mirepoix
8 ounces turnip, medium dice
8 ounces leek, medium dice
8 ounces tomato, seeded and diced
SACHET:
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon peppercorns, crushed
8 parsley stems
2 garlic cloves, crushed
salt, to taste
Servings: 42
1. Brown the meat in 4 ounces (120 grams) of oil, then place it in a stockpot. Add the stock or water and bring to a simmer. Simmer gently for 2 hours, skimming the surface as necessary.
2. After the meat has simmered for 2 hours, caramelize the mirepoix in the remaining oil and add it to the liquid. Add the turnips, leeks, tomato and sachet.
3. Simmer until full flavor has developed, approximately 1 hour. Skim the surface as necessary.
4. Carefully strain the broth through cheesecloth and season to taste. Cool and refrigerate.
Yield: 8 quarts (8 liters)
8 ounces vegetable oil
2 gallons water or beef stock, cold
2 pounds mirepoix
8 ounces turnip, medium dice
8 ounces leek, medium dice
8 ounces tomato, seeded and diced
SACHET:
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon peppercorns, crushed
8 parsley stems
2 garlic cloves, crushed
salt, to taste
Servings: 42
1. Brown the meat in 4 ounces (120 grams) of oil, then place it in a stockpot. Add the stock or water and bring to a simmer. Simmer gently for 2 hours, skimming the surface as necessary.
2. After the meat has simmered for 2 hours, caramelize the mirepoix in the remaining oil and add it to the liquid. Add the turnips, leeks, tomato and sachet.
3. Simmer until full flavor has developed, approximately 1 hour. Skim the surface as necessary.
4. Carefully strain the broth through cheesecloth and season to taste. Cool and refrigerate.
Yield: 8 quarts (8 liters)
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