VEGETABLE STOCK FOR 10-HOUR BRAISED LAMB
This homemade vegetable stock from chef Sam Beall's "The Blackberry Farm Cookbook" is used to make his 10-Hour Braised Lamb.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 quarts
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Place onions, leeks, celery, parsnips, turnips, garlic, and mushrooms in a large roasting pan. Drizzle with olive oil and toss to coat. Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned, about 45 minutes.
- Transfer vegetables to a large stockpot. Add 2 cups water to roasting pan and scrape up browned bits from bottom of pan; pour into stockpot. Add 10 cups water to stockpot, along with parsley, thyme, bay leaf, peppercorns, wine, and salt. Bring to a boil over high heat, then reduce heat to low. Partially cover pot and gently simmer stock until vegetables are very soft, 30 to 45 minutes.
- Strain stock through a fine-mesh sieve into a large bowl; discard solids. Stir vinegar into stock and use immediately or cool to room temperature and transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.
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ndoda samuel mazibuko
[email protected]This vegetable stock is a great way to use up leftover vegetables. It's a great way to reduce food waste and save money.
Sudip Shrestha
[email protected]I love that this recipe uses fresh vegetables. It makes the stock so much more flavorful.
Michael Cutshall
[email protected]This stock is so versatile. I've used it in soups, stews, and even as a base for risotto. It always adds a delicious flavor.
Augustine Sunshine
[email protected]I'm always looking for new ways to add flavor to my dishes. This vegetable stock is a great addition to my recipe repertoire.
Jaelyn Fields
[email protected]This recipe is a keeper! It's easy to make and the stock is so flavorful. I'll definitely be making this again.
Sammy Morgan
[email protected]This vegetable stock is a great way to add flavor to any dish. I've used it in soups, stews, and even as a marinade for chicken and fish.
Nobubele Mkabile audio
[email protected]I'm not a huge fan of lamb, but this recipe changed my mind. The vegetable stock made the lamb so delicious and flavorful that I couldn't get enough of it.
adnan aslam jan
[email protected]This recipe is a must-try for anyone who loves braised lamb. The vegetable stock is incredibly flavorful and makes the lamb so moist and tender.
Emanuel Williams
[email protected]I was skeptical at first, but this vegetable stock really delivered. It added a ton of flavor to my lamb and made it fall-off-the-bone tender.
topu ataur
[email protected]This stock is a lifesaver when I'm short on time. I can just throw all the ingredients in a pot and let it simmer while I'm doing other things.
GOMIDA SAKUNTHA
[email protected]I've tried several vegetable stock recipes in the past, but this one is by far the best. It's so easy to make and the flavor is amazing.
Pater Tersher
[email protected]This vegetable stock is the perfect base for any braised dish. It's hearty, flavorful, and really brings out the natural flavors of the meat.
Terry Little
[email protected]I love that this recipe uses simple, everyday ingredients. It's so easy to make and the results are always delicious.
Amanullah Sahito
[email protected]Followed the recipe exactly and the stock turned out perfectly. It was rich, flavorful, and added a depth of flavor to my lamb that I've never achieved before. Highly recommend!
Jabed Kawsar
[email protected]This vegetable stock recipe is a game-changer! It added so much flavor to my braised lamb that my family couldn't stop raving about it. I'll definitely be using this recipe again and again.