Provides a good beef stock that can be reduced and then frozen or reduced even further and clarified to become a glace de viande (meat glaze).
8 short ribs shank (meat bone in)
1 large onion sliced
1 small onion pricked with 2 cloves
2 celery stalks
2 cloves of garlic
bouquet garni (bay leaf, parsley, thyme)
12 small potatoes
- Brown the sliced onion in one tablespoon of olive oil.
- Add the meat then the water to cover.
- Bring to a boil over high heat and cook for 5 minutes, skimming off the scum.
- Add bouquet garni, garlic, and onion with cloves.
- Simmer covered for 2 hours.
- Add water if necessary.
- Put a minimum of salt.
- Add carrots, leeks, and celery stalks and cook for another hour.
- Strain the broth and reserve the meat and vegetables.
- Keep warm.
- Reduce the broth by boiling it quickly.
- Then add salt and pepper as needed.
- In the meantime, cut thin slices of the meat and arrange on a serving platter surrounded by the vegetables.
How to use the broth:
- Serve the broth in a bowl with toasted French bread covered with grated cheese.
- Make glace de viande:
- First the stock (about 1 quart) must be perfectly degreased to be clarified.
- This clarification process is accomplished by beating egg whites into cold stock, heating it to just below the simmer for 15 minutes.
- Strain the liquid very gently.
- Reduce to a syrup that becomes hard jelly when cold.
- 1 quart of stock will reduce to 1/2 cup.
It can keep for weeks under refrigeration or can be frozen.