[Sca-cooks] Beef stock, and Veg Stock

[caointiarn]

Aoghann asked:
 > Greetings!
> I will be making 16 gallons of a beef soup with kasha. I was thinking
about 1lb of beef (before cooking) per gallon of  soup. Will that be
enough?<

    From the Big Fat Cookbook (TM) Beef Stock  {and Veg Stock below}

In a lightly oiled roasting pan: 3 lbs meaty beef shanks or oxtails (or
combination of both)** split into chunks.  Roast in a 425F oven fpor 15
minutes

ADD:  1lb chicken parts (backs, wings, legs/thighs), 2 medium onions
quartered, 2 carrots peeled  and cut into chunks, 2 celery stalks cut into
large slices.

Roast, stirring occasionally to keep the veggies from burning, about 40
minutes the bones should be well browned.

Transfer the meat & veggies to a stockpot.  Carefully pour off the excess
grease withput discarding the carmelized cooking juices.    Add to the
roasting pan 2 cups cold water.  Scrape up the browned bits, then add this
liquid to the stockpot along with 14 cups of water {or just enough to
cover}.

Bring to a  boil over medium heat, skim off impurities and simmer gently.

After the skimming is finished, add 1 leek split lenghwise and cut into
large pieces, and 1 bouquet garni.   Simmer for 4 hours, skimming as
necessary, and adding water to cover.   Strain into a clean vessal,
refrigerate,  Remove the fat when thoroughly cooled. Makes about 10 cups.

** Or use 5 lbs of beef bones  -- like knucklebones -- for the beef &
chicken parts.

Veg Stock:
Toss together in a  lightly greased roasting pan:  8 oz mushrooms, 1
quartered onion, 2 carrots peeled & chunked,  8 cloves garlic smashed, 1
small turnip peeled and chunked.
Roast for 1 hour, or until well browned in a 400F oven.

Transfer the veggies to a stockpot and deglaze the pan with 1 cup cold
water.  Scrape up the browned bits, and add to the stockpot along with 6
cups cold water & 1 bouquet garni.
Simmer gently until veggies are completely softened, (45 - 60 minutes).
Strain into a clean vessal, pushing down on the veggies to extract all their
juice.  Salt to taste.  Makes about 1 gallon.

My secret of sucess!
Caointiarn