Beef Stock

By Maverick19

A great beef stock base for Ramen Noodle Soup

Makes 1 3/4-2 Quarts

Ingredients

• 3 lbs. shin been and bones
• 6 scallions, trimmed, green part only
• 2 inch piece of fresh ginger, peeled
• 1 tsp black peppercorns
• 2 1/2 quarts water
• 2 pieces dried mandarin orange peel or fresh peel of 1/2 orange

Preparation

Step 1

Blanch the beef in enough boiling water to cover for 5 minutes, then drain.
Place all of the ingredients in a deep stockpot and bring the water to a boil. Reduce the heat, skim the surface, then cover the pan, allowing a small opening for steam to escape.
Simmer for 2 1/2-3 hours without allowing the water more than an occasional bubble. Strain and chill over ice, then refrigerate or freeze.