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BEEF STOCK
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RECIPE N0. - Q-4 |
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BEEF
STOCK |
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USMC RECIPE MANUAL |
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NAVMC 1067-SD |
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YIELD: |
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1 QT. |
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INGREDIENTS |
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METHOD |
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Beef, neck bones |
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3 # |
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1.In heavy roasting pan or iron
skillet, brown beef bones in 375˚
oven until dark brown Stirring frequently. |
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Beef, stew meat cubed |
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1-1/2 #. |
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2. Place browned beef bones and
all other ingredients in a 3 quart sauce pan and bring to a boil.
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Water, cold |
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6 cups |
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3. Reduce heat and simmer for
approximately 5 hours adding water as required to maintain liquid at
original level. |
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Onions, chopped |
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½ oz. |
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4. Strain stock (liquid) from
other ingredients and reserve. Discard bones.
5. Return stock to clean stock
pot and simmer for two hours or until volume has been reduced by one half. |
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Celery, chopped |
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1 oz. |
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6. Cool stock and chill
over-night in refrigerator. 7. Before using, remover layer of hardened fat
from surface of stock and discard. Cold stock will have the consistency of
gelatin. |
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Carrots, chopped |
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1 ½ oz. |
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Beef Stock may be used as a base for soups,
sauces and gravies. |
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* MSG may be omitted if desired. |
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Salt |
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1 TBSP |
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Mono-sodium-glutamate * |
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½ tsp |
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Pepper, black |
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1/8 tsp |
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Bay Leaves, crushed |
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1 small leaf |
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NOTES: |
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(1) Recipe extracted from USMC
Recipe Manual, NAVMC 1067-SD circa. 1952) |
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