Beef Stock- Master Chefs

Yields:	6 servings
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	Preparation	20 minutes
	Cooking	9 hours
	Ready In	9 hours

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Ingredients

2	tablespoons	vegetable oil	vegetable
6	pounds	bones	beef, meaty
2	each	onion	medium, trimmed, quartered, don't peel
2	each	carrots	large, peeled, trimmed, coarsely chopped
2	each	celery	stalks, trimmed,, coarsely chopped
1	each	leek	trimmed, halved, lengthwise, coarsely, chopped, (white and, green parts)
4	each	garlic	cloves,
1	bunch	parsley leaves	stems
2	cups	water	plus more as needed
2	each	tomatoes	medium, fresh or canned, cored, coarsely chopped
1/2	teaspoon	thyme	dried, or
3	each	thyme	sprigs
2	each	bay leaf
2	each	cloves
3/4	teaspoon	salt	coarse
8	each	peppercorns

Directions

Preheat oven to 450 F.

Put the oil in a roasting pan and heat briefly in the oven.

Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.

Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat.

Roast 30 minutes longer.

Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot.

Drain off as much of the fat as possible.

Place the roasting pan over medium-high heat (use 2 burners if necessary), and add 2 cups of cold water and boil briefly.

Scrape up all of the browned bits into the water.

Transfer the liquid to the stock pot and add enough cold water to cover.

Bring slowly to a boil, skimming off all of the froth that forms.

Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt.

Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients.

Skim whenever necessary.

Add peppercorns for the last 15 minutes of the simmering.

Strain the andquot;soupandquot; into a large bowl through a colander lined with a double layer of dampened cheesecloth.

Gently press the solids to extract all of the liquid, and discard the solids.

Pour the stock into containers for storage and label and date them.

The stock will andquot;keepandquot; for up to 3 days in a refrigerator, and up to 6 months in a freezer.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

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Apple Cinnamon Coffee Cake No. 2

Coffee cake is a generic term. A coffee cake is simply a cake (usually more like a bar) that is tradtionally to be eaten w/ a cup of coffee. Rarely is coffee included in a coffee cake.

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