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BEEF STOCK

caldo de carne de vaca MAKES ABOUT 8 CUPS

recipe calls for meaty bones. It’s impossible to make a rich, stock from what supermarkets call marrow bones. They T hisgorgeous have practically no meat on them, so your stock will have practically no meat avor. Ask your butcher for the thin end of the beef shank, rib back bones, or neck bones with lots of meat on them. Barring that, buy 3 pounds of stewing meat and 4 pounds of bones. 2 MEDIUM YELLOW ONIONS, QUARTERED 2 MEDIUM CARROTS, CHOPPED INTO 3 PIECES EACH 1 CELERY STALK, CHOPPED INTO 3 PIECES 1 TABLESPOON VEGETABLE OIL 2 TABLESPOONS DOUBLE-CONCENTRATE TOMATO PASTE 7 POUNDS MEATY BEEF BONES 1 CUP DRY RED WINE ½ CUP (ABOUT ½ OUNCE) DRIED SHIITAKE MUSHROOMS 3 GARLIC CLOVES, CRUSHED 6 SPRIGS FRESH FLAT-LEAF PARSLEY 4 SPRIGS FRESH THYME 2 TURKISH BAY LEAVES

1. Position a rack in the center of the oven and crank up the heat to 425°F. 2. Toss the onions, carrots, and celery with the oil and tomato paste in a large roasting pan or on a rimmed baking sheet. Scatter the vegetables over the pan and top with the bones.

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The new portuguese table david leite  

The new portuguese table david leite  

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