• Prep Time:
  • Cooking Time:
  • Serves: 1 Text

Meat Stock (Broth)

  • Recipe Submitted by on

Category: Canning, Meat

 Ingredients List

  • Beef: Saw or crack fresh trimmed beef boes to enhance extraction of flavor.
  • Rinse bones and place in a large stockpot or kettle, cover bones with
  • water, add pot cover, and simmer 3 to 4 hours. Remove bones, cool broth,
  • and pick off meat. Skim off fat, add meat removed from bones to broth, and
  • reheat to boiling. Fill jars, leaving 1-inch headspace.
  • Chicken or turkey: Place large carcass bones in a large stockpot, add
  • enough water to cover bones, cover pot, and simmer 30 to 45 minutes or
  • until meat can be easily stripped from bones. Remove bones and pieces, cool
  • broth, strip meat, discard excess fat, and return meat to broth. Reheat to
  • boiling and fill jars, leaving 1-inch headspace.
  • Adjust lids and process following the recommendations in Table 1 or Table 2
  • according to the canning method used. Table 1. Recommended process time for
  • Meat Stock in a dial-gauge pressure canner.
  • Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for
  • Pints, 25 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 -
  • 2,000 ft: 11 lb.
  • 2,001 - 4,000 ft: 12 lb.
  • 4,001 - 6,000 ft: 13 lb.
  • 6,001 - 8,000 ft: 14 lb.
  • Table 2. Recommended process time for Meat Stock in a weighted-gauge
  • pressure canner.
  • Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for
  • Pints, 25 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 -
  • 1,000 ft: 10 lb.
  • Above 1,000 ft: 15 lb.
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Meat Strings and Mushrooms
Categories: None
Yield: 1 Servings

1 lb (450 g) most any kind of
-beef, preferably chuck
4 tb Frying oil
2 tb Prepared mustard, French
-style
1 cn (medium) mushroom chunks,
-preferably champignons
1 ts (level) salt
1 pn (generous) of black pepper
2 Garlic cloves, split
-lengthwise
1 tb (heaping) finely shredded
-dill greens, or:
1 ts (level) dried dill leaves
2 tb Soy sauce
2 tb (level) corn starch
1 Bay leaf
2 c Water

Trim excess fat and gristle off meat and sear in hot oil on all sides, to
seal in juices.

Add water, mushrooms, salt, garlic and bay leaf and bring to fast boil.
Reduce heat and cook for 30 mins.

Remove meat and set aside to cool (about 15 mins). Then put in refrigerator
for an hour or so.

Slice meat WITH the grain into 1/4 in. (6 mm) thick slices. Stack them one
on top the other and slice AGAINST the grain into 1/4 in. (6 mm) thick
strips. (The easiest way is with an electric carving knife).

By now, the remaining stock should be quite cold. Add to it pepper, dill,
soy sauce, mustard and starch and stir thoroughly. Return meat strips and
simmer uncovered for another hour or two, depending on the kind of meat:
Remove heat when meatstrips tear easily when pulled. In order to spare
yourself occasional stirring, you may simmer the meat in a bain Marie
(double boiler), or improvise: Fill a large kettle halfway with hot water,
and put the smaller pot (with the meat) inside it.

When done, remove meat strips and mushrooms, and reduce stock to a thick
sauce. As a final touch, let sauce cool a bit and add 2 tbsp peach brandy.



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