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  #6  
Old 02-10-2010, 08:20 AM
bholus10 bholus10 is offline
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Step 5:





Strain and refrigerate the stock.
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  #7  
Old 02-10-2010, 08:21 AM
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Step 6:





nce the meat is at a manageable temperature using your hands remove the bits of meat from the fat and shred. It should be extremely tender and pull away from the fat effortlessly.
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Old 02-10-2010, 08:21 AM
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Step 7:





Once the stock's temperature has come down, you'll notice a lot of fat has congealed on top. Remove and discard this.
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Old 02-10-2010, 08:23 AM
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Step 8:





Caramelize the onions and shallots.
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  #10  
Old 02-10-2010, 08:23 AM
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Step 9:





Add the stock, thyme, shredded beef and white wine, and simmer ~30 minutes on low heat.
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