How To make Beef Stock Master Chefs
2 tb Oil, vegetable
6 lb Bones, beef, meaty
2 md Onions, trimmed, quartered
don't peel 2 lg Carrots, peeled, trimmed
:
coarsely chopped 2 Celery, stalks, trimmed,
coarsely chopped 1 Leek, trimmed, halved
:
lengthwise, coarsely chopped, (white and :
green parts) 4 Garlic, cloves, unpeeled
1 bn Parsley, stems
2 c Water, plus more as needed
2 md Tomatoes, fresh or canned,
-- cored, coarsely chopped 1/2 ts Thyme, dried, or
3 Thyme, sprigs
2 Bay leaf
2 Cloves
3/4 ts Salt, coarse
8 Peppercorns
Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.
Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if necessary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will "keep" for up to 3 days in a refrigerator, and up to 6 months in a freezer. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
How To make Beef Stock Master Chefs's Videos
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Masterchef's Easy Recipes: Juicy Beef Stir Fry 3-Course Meal | 教你牛肉怎麼炒才好吃 • Taste Show
Tired of cooking the same thing? This new series of Masterchef John Zhang's 3-course meal has your dinner covered. Each recipe preps fast and with simple ingredients.
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Chinese Master Stock, Lo Shui (广式卤水)
So we wanted to show you how to make Chinese master stock. Also known as Lushui or Lo Sui, this is something with a mountain of regional variation. While the Teochew style might be the most well known sort, we wanted to show you how to make a more basic Cantonese style.
Now, you can really stew whatever you like in this dish, but we went with a combination of chicken and duck wings, tofu, and pork tongue. Feel free to get creative.
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Jet Tila's Famous 5-Star Beef and Broccoli Recipe | The Kitchen | Food Network
Jet reveals the secrets to making perfect Beef and Broccoli at home! ????????
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Beef and Broccoli
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 35 min (includes marinating time)
Active: 15 min
Yield: 4 servings
Ingredients
1 pound broccoli florets
1 tablespoon soy sauce
1 teaspoon sesame oil
2 teaspoons cornstarch, divided
1 teaspoon baking soda
1 pound flank steak
1/3 cup beef or chicken stock
2 teaspoons rice wine
1/4 cup oyster sauce
2 tablespoons vegetable oil
2 cloves garlic, minced
Directions
Microwave the broccoli in a glass bowl covered with plastic wrap (holes poked for ventilation), about 1 to 2 minutes.
In a small bowl, whisk together the soy sauce, sesame oil, 1 teaspoon cornstarch and baking soda. Slice the beef against the grain into thin strips and add it to your marinade. Let it sit for at least 20 minutes, or as long as overnight in the refrigerator.
In a separate small bowl, stir together the stock, rice wine, oyster sauce and remaining 1 teaspoon cornstarch until the cornstarch is fully dissolved.
Heat a wok or large skillet on high heat and add the oil. When a wisp of white smoke appears, toss the marinated beef and garlic into the pan. Cook for about 1 minute, continually moving the beef so it browns on all sides but is still rare. Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving. Don't be afraid to scrape any bits off the bottom of the pan before they start to burn. Once the sauce has turned into a nice thick glaze, about 1 minute, serve immediately.
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Jet Tila's Famous 5-Star Beef and Broccoli Recipe | The Kitchen | Food Network
Simple Tips for Stocks & Broths - Kitchen Conundrums with Thomas Joseph
Broths and stocks make the most comforting soups, sauces, and hearty stews in the cooler months of the year. But it can get confusing when it comes to knowing the main differences between the two. Thomas Joseph gives a few simple tips and techniques to guide you through the basics.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.