4 Lb beef shanks or short rib bones*
1 carrot, in large chunks
1 onion, in large chunks
1 celery stick, in large chunks
2 bay leaves
a few sprigs of thyme
1 tsp black pepper corns (whole)
1 Tbsp tomato paste
You can use as much or as little shanks / bones as you'd like. Just make sure the liquid just covers them. If you have a lonely bone swimming in a big pot, you won't get enough flavor or gelatin.
No salt. Stocks are often reduced and any salt you end might end up being too much depending on the application. Add salt when you are using the stock after it's reduced to desired point.
Do you add any salt?
ReplyDeleteNo salt. Stocks are often reduced and any salt you end might end up being too much depending on the application. Add salt when you are using the stock after it's reduced to desired point.
ReplyDelete