Thursday, October 13, 2011

Conversation With the Chef: Boeuf Broth

I made Julia's Boeuf Bourguignon for dinner last night. The recipe calls for two or three cups of beef stock. I had one giant packet of soup bones in the freezer, given to me by my mom. I made a giant batch of beef broth, or really several. I had both my big pots simmering away all day. I won't think about how much electricity that used. I will think about the stock I have. Just beef, carrots, celery, onion, and black water. I know what's in it. I counted 26 cups of broth, that is a lot of tasty goodness frozen away for winter soups. Or Boeuf Bourguignon.

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