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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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MAKE AHEAD: The cooled stock can be covered and refrigerated for 3 days or frozen in small portions for up to 3 months. From Gastronomer Andreas Viestad. Ingredients:
2/3 lb ground beef or 2/3 lb ground chicken |
1 tablespoon unsalted butter |
2 cups onions, cut into chunks (about 1 large) |
1/2 cup carrot, chopped |
1/2 cup celeriac or 1/2 cup parsnip, chopped |
1 bay leaf |
6 cups boiling water |
Directions:
1. Preheat the oven to 200 degrees.
2. Heat a large, ovenproof pot (with a tight-fitting lid for later) over high heat. Add the meat and sear uncovered for a few minutes, just until golden brown.
3. Add the butter, then the onion and root vegetables; sear for a couple of minutes, stirring, until they start to turn golden brown.
4. Add the bay leaf and water; mix well.
5. Cover with the lid and transfer to the oven.
6. Cook for 3 to 4 hours, or up to overnight.
7. To ensure that maximum flavor is extracted, process the stock in a blender (in batches, with the center knob removed and a towel put over the opening to prevent steam from causing the blender lid to pop off) or food processor after the stock has cooled for 1 hour.
8. Line a strainer with several layers of cheesecloth or a clean kitchen towel.
9. Strain the stock, extracting as much liquid as possible; discard the solids.
10. Cool to room temperature; remove any fat or impurities that collect.
11. Cover and refrigerate, or portion into small amounts and freeze.
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