Recipe: Quick and Easy Beef Stock

QUICK AND EASY BEEF STOCK

"I tried a number of methods for producing a quick and easy beef stock, and this method was the best. I also tried using ground meat, which was a disaster; it simply tasted like ground beef simmered in water."

1 tablespoon olive oil
1 pound beef with bone, cut into pieces(shank makes excellent stock)
1 quart chicken stock, preferably homemade
1 tablespoon brandy

In a Dutch oven or large skillet, heat the olive oil over medium-high heat and add the cut-up beef. Thoroughly brown on all sides, 12 to 15 minutes total.

Over high heat, add 1 cup of the chicken stock and scrape down the bottom of the pan with a wooden spoon. When all of the browned bits are loosened, add the remaining 3 cups of stock and the brandy. Bring to a boil, then lower heat and simmer for 5 minutes.

Use immediately as is or strain through cheesecloth and refrigerate or freeze.

Makes 1 quart stock
Source The Yellow Farmhouse Cookbook by Christopher Kimball