Monday, November 14, 2011

Making Beef Stock

I first made beef stock last winter and was amazed by the difference between homemade stock and stock from a cube or a granule. There is no doubt that this is a time-intensive endeavor requiring maintenance as you skim the impurities from the surface of the stock, but I think that it is worth the time and effort.

I was inspired by this video and make stock basically the same way, with a few of my own changes.

I started with 8 lb. of bones and meat: 4 lb. of oxtails on the left, 2 lb. of beef marrow bones in the middle, and 2 lb. of beef shanks on the right.

Preheat in the oven to 450 F.

Cover the bones with 12 oz. of tomato paste.

Add 2 large carrots on top of the beef and then roast for an hour.

Meanwhile, grab your largest stock pot. I use my monster 20-quart pot for beef stock.

Heat some olive oil and sweat down onions, leeks, carrots and celery. I used 2 large onion, chopped roughly, about 2 cups of leeks, both the white and the green parts, 2 more large carrots, roughly chopped, and a large bunch of celery, chopped.

Cook until it starts to soften.

Then add 2 bay leaves, a large amount of parsley, fresh thyme and 2 large roma tomatoes, quartered.

See the lovely roasted bones?

Take the roasted bones, carrots and tomato paste and add it all to the stock pot.

Deglaze the roasting pan with some white wine and a bit of water and and scrape up all of the lovely fond at the bottom and then add it to the stock pot as well.

Add enough cold water to cover the everything in the pot and bring up to between 180 and 200 F, and let simmer uncovered for 8 - 12 hours.

As the stock simmers, skim off any fat, scum and impurities.

In about 10 hours, the stock will be finished, at which point I'll strain it and cool it in an ice bath and then freeze in ice cube trays. Stay tuned...

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