COOKING FOR A CROWD - BEEF STOCK
20 pounds lean beef shank
5 gallons cold water
24 ounces onions, quartered
12 ounces chopped celery with leaves
12 ounces carrots, chopped
1 tablespoon peppercorns, cracked
2 bay leaves
3 ounces salt
Pour water over beef shanks in steam-jacketed kettle or large stock pot. Bring water to boiling point. Reduce heat and simmer until meat leaves bone, about 3 hours.
Add vegetables and seasonings. Simmer 1 hour. Remove meat, strain broth. Refrigerate for several hours. Skim congealed fat off top.
Yield: 3 gallons
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140Â°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41Â°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165Â°F. Reheat product only once; discard if not used.
Beef Stock with Soup Base. Add 8 oz concentrated beef base to 2 1/2 gal water. Exact proportions may vary with different manufacturers. Beef base is often highly salted. When using beef base for making stock, taste recipes before adding salt. The flavor of beef stock made with base can be enhanced by simmering 12 oz clean vegetable trimmings (or the vegetables listed above) with 2 1/2 gal stock for approximately 15 minutes. Strain before using.
Brown Stock. Roast beef bones in hot oven until they are rich brown color. Brown or caramelize vegetables before adding to the water. Proceed as for Beef Stock.