Stendahl's Short-Cut Brown Stock

 This is another recipe from NYC food critic Stendahl. 

Ingredients

1 pound beef short ribs

1 carrot, chopped

2 pounds veal bones

1 celery stalk, chopped

herbs of choice

1 onion chopped

1 garlic clove, minced

bit of flour

***Sprinkle chopped fresh parsley, thyme, marjoram, etc. Optional: add a good dash of Tabasco Sauce. NO SALT OR PEPPER T THIS STAGE, EVER***

Directions

1. Preheat oven to 450 degrees. 

2. Line a large roasting pan with the cur up beef, bones, and vegetables. sprinkle lightly with flour, and roast for 1/2 hour. 

3. Turn everything over and roast for another 1/2 hour. If the bones get a bit blackened, good. 

4. Transfer all to an 8-quart pot. Add water to fill the pot after you put in the meat and vegetables. 

5. Slowly bring pot to a boil. Skim off the scum with a spoon. 

6. Add the herbs, partially cover, and simmer for several hours - at least 4. 

7. Cool. Skim fat from the top and strain the stock through a fine sieve or cheesecloth.

8. Pour stock into paper cups, seal, and freeze. It's ready for a soup, stew or gravy base when needed. 

Freezing in paper cups is an interesting direction, but given that it is from anywhere from 1960 to 1980 I am not that surprised.