Beef Stock

Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces. Making stock involves simmering animal bones or meat, seafood, or vegetables in water or wine, often for an extended period of time. Mirepoix or other aromatics may be added for more flavor. Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following:Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones.

Meat: Cooked meat still attached to bones is also used as an ingredient, especially with chicken stock. Meat cuts with a large amount of connective tissue, such as shoulder cuts, are also used.

Mirepoix: Mirepoix is a combination of onions, carrots, celery, and sometimes other vegetables added to flavor the stock. Sometimes, the less desirable parts of the vegetables that may not otherwise be eaten (such as carrot skins and celery cores and leaves) are used, as the solids are removed from stock.

Herbs and spices: The herbs and spices used depend on availability and local traditions. In classical cuisine, the use of a bouquet garni (or bag of herbs) consisting of parsley, bay leaves, a sprig of thyme, and possibly other herbs, is common. This is often placed in a sachet to make it easier to remove once the stock is cooked.
Homemade beef stock is richer and more flavorful than store-bought, adding depth to your soups, sauces, and braises.

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You Need:

Ingredients: Amount:
Beef Bones. 4 Pound.
Veal Trimmings. 31/2 pound.
Salt and Back Pepper. 1/4 tsp
Onion. 1 chopped
Carrots. 2 chopped.
Celery. 2 stalks.
Leek. 3 stalk.
Tomato Paste. 1 tbsp.
Bay Leaves. 2.
Parsley. 3 sprigs.
Cold Water. 2 1/2 quarts .


Preheat oven to 400 F or 200 C.
Get all the vegetables coarsely chopped. Place beef bones, veal trimmings and onion in a roasting pan and roast uncover for 1 hour or until bones are golden brown.
Transfer to a stockpot. Add the remaining ingredients, and pour in enough water to cover completely. Bring to a boil uncovered over medium heat. Reduce heat to low and simmer for 8-10 hours. Set aside and let it cool.
Strain through a fine sieve lined with a cheesecloth. You can use immediately or freeze in a small containers and use as needed.
Makes 2 quarts.



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