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 peppercorns...plus 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.