Beef Stock
Serves 12
Directions
- 1Preheat your oven to 425f/218c.
- 2Lay your bones on a tray lined with a rack and roast until deeply browned.
- 3Brush all of the bones with a thin layer of tomato paste and roast in the oven.
- 4Place the bones in a pot and cover with water. Bring to a simmer.
- 5Skim the surface of the liquid.
- 6Char a quarter of the onion in a hot dry pan and roast the remaining mirepoix (onion, carrots, celery) in the oven.
- 7Simmer the bones for 6 hours, then add the mirepoix and aromatics.
- 8Simmer for an additional 2 hours and strain.
Ingredients
- 4 lb beef neck
- 4 lb beef knuckle
- a few marrow bone (optional)
- 2 whole onion
- 5 whole carrot
- 6 ribs celery
- 5 sprigs thyme
- 10 whole black peppercorn
- 2 whole bay leaf
- 12 quarts water
- tomato paste
Equipment
trayrackpotpan
Tips
- You can also add a few marrow bones to the initial roast.
- Ideal simmer temperature is 180f/85c to 200f/93c to extract gelatin.
- Cool and use within 1 week or freeze for 3 months.
- For a remouillage (second stock), cover the bones with fresh water and simmer again, optionally adding fresh mirepoix.