Beef Stock

480 mins
Serves 1
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Directions

  1. 1Preheat your oven to 425F/218C.
  2. 2Preheat your oven to 425F/218C.
  3. 3Preheat your oven to 425F/218C.
  4. 4Lay your bones on a tray lined with a rack and roast for 30-40 minutes until deeply browned.
  5. 5Lay your bones on a tray lined with a rack and roast for 30-40 minutes until deeply browned.
  6. 6Lay your bones on a tray lined with a rack and roast for 30-40 minutes until deeply browned.
  7. 7Brush all of the bones with a thin layer of tomato paste and pop back in the oven for 3 minutes until the paste is a deep brick red.
  8. 8Brush all of the bones with a thin layer of tomato paste and pop back in the oven for 3 minutes until the paste is a deep brick red.
  9. 9Brush all of the bones with a thin layer of tomato paste and pop back in the oven for 3 minutes until the paste is a deep brick red.
  10. 10Place the bones in a pot and cover with cold water.
  11. 11Place the bones in a pot and cover with cold water.
  12. 12Place the bones in a pot and cover with cold water.
  13. 13Bring the pot to a gentle simmer.
  14. 14Bring the pot to a gentle simmer.
  15. 15Bring the pot to a gentle simmer.
  16. 16After around 40 minutes, skim off all the foam (congealed proteins) that comes to the top.
  17. 17After around 40 minutes, skim off all the foam (congealed proteins) that comes to the top.
  18. 18After around 40 minutes, skim off all the foam (congealed proteins) that comes to the top.
  19. 19Take a quarter of an onion and place it in a hot dry pan to char one side for an onion brulee.
  20. 20Take a quarter of an onion and place it in a hot dry pan to char one side for an onion brulee.
  21. 21Take a quarter of an onion and place it in a hot dry pan to char one side for an onion brulee.
  22. 22Roast the rest of the vegetables (mirepoix) in the oven for 8-10 minutes until they have a decent color.
  23. 23Roast the rest of the vegetables (mirepoix) in the oven for 8-10 minutes until they have a decent color.
  24. 24Roast the rest of the vegetables (mirepoix) in the oven for 8-10 minutes until they have a decent color.
  25. 25After simmering for around 6 hours, add your mirepoix and aromatics (thyme, peppercorns, bay leaves) to the pot.
  26. 26After simmering for around 6 hours, add your mirepoix and aromatics (thyme, peppercorns, bay leaves) to the pot.
  27. 27After simmering for around 6 hours, add your mirepoix and aromatics (thyme, peppercorns, bay leaves) to the pot.
  28. 28Simmer for an additional 2 hours.
  29. 29Simmer for an additional 2 hours.
  30. 30Simmer for an additional 2 hours.
  31. 31Strain the stock.
  32. 32Strain the stock.
  33. 33Strain the stock.
  34. 34Cool the stock and use within 1 week or freeze for 3 months.
  35. 35Cool the stock and use within 1 week or freeze for 3 months.
  36. 36Cool the stock and use within 1 week or freeze for 3 months.
  37. 37For a second stock (remouillage), cover the used bones with fresh cold water and simmer again; you can add fresh mirepoix if desired.
  38. 38For a second stock (remouillage), cover the used bones with fresh cold water and simmer again; you can add fresh mirepoix if desired.
  39. 39For a second stock (remouillage), cover the used bones with fresh cold water and simmer again; you can add fresh mirepoix if desired.

Ingredients

  • 4 lb beef neck
  • 4 lb beef neck
  • 4 lb beef neck
  • 4 lb beef knuckle
  • 4 lb beef knuckle
  • 4 lb beef knuckle
  • marrow bones
  • marrow bones
  • marrow bones
  • 2 onions
  • 2 onions
  • 2 onions
  • 5 carrots
  • 5 carrots
  • 5 carrots
  • 6 celery ribs
  • 6 celery ribs
  • 6 celery ribs
  • 5 thyme sprigs
  • 5 thyme sprigs
  • 5 thyme sprigs
  • 10 black peppercorns
  • 10 black peppercorns
  • 10 black peppercorns
  • 2 fresh bay leaves
  • 2 fresh bay leaves
  • 2 fresh bay leaves
  • 12 quarts water
  • 12 quarts water
  • 12 quarts water
  • tomato paste
  • tomato paste
  • tomato paste

Equipment

ovenrackpothot dry pan

Tips

  • Do not let the stock come to a rolling boil; a gentle simmer (180F/85C-200F/93C) is ideal to extract collagen and turn it into gelatin.
  • For an onion brulee, char a portion of the onion in a hot dry pan to add deep rich flavor, caramel color, and a touch of bitterness.
  • Add mirepoix and aromatics in the second half of simmering for easier skimming and optimal flavor extraction.
  • You can make a second weaker stock (remouillage) by covering the used bones with fresh water and simmering again.