- 2 kilos meaty beef stock bones (with marrow; shank and knuckle bones, if possible)
- 400g of stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks
- 2 white onions, peeled and quartered
- 2 carrots, cut into 1-2-inch segments
- 1 large celery rib, cut into 1 inch segments
- 4 cloves of garlic, unpeeled
- handful of parsley, stems and leaves
- 2 bay leaves
- 10 peppercorns
- Preheat oven to 400°F. Rub a little olive oil over the stew meat pieces, carrots, and onions. Place stock bones, stew meat or beef scraps, carrots and onions in a large roasting pan. Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until browned. If bones begin to char at all during this cooking process, lower the heat.
- When the bones and meat are nicely browned, remove them and the vegetables and place them in a large (12 to 16 quart) stock pot. Place the roasting pan on the stove-top on low heat, pour 1/2 cup to a cup of hot water over the pan and scrape brown bits at bottom of pan. Pour the browned bits and water into the stock pot.
- Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot. Fill the stock pot with cold water, to 1 to 2 inches over the top of the bones. Put the heat on high and bring the pot to a low simmer and then reduce the heat to low. The stock should be at a bare simmer, cover the pot loosely and let simmer low and slow for 3-4 hours. Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock. Skim off the fat or impurities of beef stock. At the end of cooking time. Pour the stock through the sieve to strain it of remaining solids. Let cool to room temperature then chill in the refrigerator.
Pares and Fried Rice (with a serving of soup)
- 500g beef brisket, uncut
- ¼ cup soy sauce
- 1 tsp ground black pepper
- ¼ cup sugar 2 tbsp ginger, minced
- 2 cloves garlic, crushed
- 1 pc red onion, minced
- 4 cups beef stock
- 2 pieces star anise
- 2 tbsp cooking oil
- 3 tbsp spring onionfinely chopped
- Put in the beef and then boil until the meat is tender (about 1 to 2 hours if slow cooked or 20 minutes if using a pressure cooker).
- When the meat is tender, remove from the pot and allow to cool. Do not throw away the stock used for boiling. Slice the boiled meat in cubes and set aside.
- Place the oil in a pan then saute the onion, garlic, and ginger. Put in the sliced meat and saute for about 2 to 3 minutes. Add the soy sauce , 1 cup of beef stock and star anise. Stir and then bring to a boil. Put in the sugar. Stir.
- Add salt and ground black pepper. Stir and then simmer until the sauce thickens. Garnish with spring onions on top. Serve with Garlic Fried Rice and soup (beef stock, just add spring onions for garnish.
- 3 cups rice
- 2 cloves garlic, minced
- 1/3 cup carrots
- 1 egg, beaten
- 1/3 cup ham, small dices
- salt and pepper to taste
- 2 tbsp oil
- In a pan, saute garlic in oil. Add ham, carrots and beaten eggs. When cooked, add rice. Season with salt and pepper then stir fry. Set aside.