A French word for a strong, flavorful stock made from the clarified liquid in which meat or poultry and its bones have been simmered. Longer cooking concentrates the liquid and extracts gelatin from the bones.
Sizzling Steak with Peach Steak Sauce
A 6-ounce portion of this steak is a pretty hefty serving for a child, so consider splitting steaks into smaller portions for those with pint-size appetites.
Belgian Beef Stew
Beer imparts a wonderful flavor to this classic stew recipe, and it helps tenderize the meat on the beef short ribs.
Peach Steak Sauce
Serve this sweet-and-hardy sauce over all kinds of beef. Try it on grilled burgers or pork chops, too.