Beef Stock
Sept 16, 2012 2:15:14 GMT
Post by Don Cuevas on Sept 16, 2012 2:15:14 GMT
Today's big cooking project at Casa Cuevas was to make a large quantity of beef stock. This is in preparation for making San Antonio, Texas Style Chili Con Carne.
I went to our favorite carnicería in Pátzcuaro, "La Sin Rival" to buy soup bones, and meat for the chili. They will cut the meat into cubes to your specifications using a very sharp knife. This is an option instead of having them grind it. As far as I could tell, there is no extra charge for this service.
I asked for a kilo of beef and a half kilo of pork, but something went astray in translation, and I ended up with twice the quantity I'd needed. So I decided to turn the other half into Carbonnades a la Flamande. I may have an onion shortfall, and this is a big holiday in Mexico, so I don't know if our local tienda de abarrotes will be open tomorrow. But maybe I can borrow an onion here and there from neighbors. I don't want to go to Pátzcuaro tomorrow, as it will be very busy with festivities of Independence Day. But we'll be in the Quiroga area in the morning, and that may be less daunting.
Back to the stock. I used a recipe from SimplyRecipes.com, as I did before. The meat and bones and aromatics of onion, garlic and celery are combined and lightly coated with olive oil. No salt. The whole thing is roasted, turning frequently, until well browned. It takes about an hour.
All the materials are placed in a large kettle. I used a giant tamales steaming kettle. The roasting pan is deglazed and enough water is added to cover the bones in the kettle by several inches. Parley is added at this point as well as black peppercorns. I had no parsley, so I subbed cilantro.
The whole thing is brought to a slow boil, then lowered to the merest simmer for 5 to 6 hours, without stirring. Stirring and hard boiling makes the stock cloudy.
To be continued, with photos of the carnicería, not the stock cooking process. I didn't have time or energy for a photo essay.
But SimplyRecipes.com has the details and pictures...
www.simplyrecipes.com/recipes/how_to_make_beef_stock/
Hasta luego.
I went to our favorite carnicería in Pátzcuaro, "La Sin Rival" to buy soup bones, and meat for the chili. They will cut the meat into cubes to your specifications using a very sharp knife. This is an option instead of having them grind it. As far as I could tell, there is no extra charge for this service.
I asked for a kilo of beef and a half kilo of pork, but something went astray in translation, and I ended up with twice the quantity I'd needed. So I decided to turn the other half into Carbonnades a la Flamande. I may have an onion shortfall, and this is a big holiday in Mexico, so I don't know if our local tienda de abarrotes will be open tomorrow. But maybe I can borrow an onion here and there from neighbors. I don't want to go to Pátzcuaro tomorrow, as it will be very busy with festivities of Independence Day. But we'll be in the Quiroga area in the morning, and that may be less daunting.
Back to the stock. I used a recipe from SimplyRecipes.com, as I did before. The meat and bones and aromatics of onion, garlic and celery are combined and lightly coated with olive oil. No salt. The whole thing is roasted, turning frequently, until well browned. It takes about an hour.
All the materials are placed in a large kettle. I used a giant tamales steaming kettle. The roasting pan is deglazed and enough water is added to cover the bones in the kettle by several inches. Parley is added at this point as well as black peppercorns. I had no parsley, so I subbed cilantro.
The whole thing is brought to a slow boil, then lowered to the merest simmer for 5 to 6 hours, without stirring. Stirring and hard boiling makes the stock cloudy.
To be continued, with photos of the carnicería, not the stock cooking process. I didn't have time or energy for a photo essay.
But SimplyRecipes.com has the details and pictures...
www.simplyrecipes.com/recipes/how_to_make_beef_stock/
Hasta luego.