Making Beef Stock
A proper stock is not about the ingredients you add, but the patience you give the bones. Once you move away from store-bought liquids, you will find that the depth of a dish changes entirely based on the clarity and strength of this foundation.
Commit the time to the roast
The flavor lives in the caramelization of the bones. Do not rush the oven stage; if the bones aren't dark mahogany, the stock will remain thin and pale.
- large heavy-gauge roasting pan
- 10-quart stockpot
- fine-mesh chinois or cheesecloth
- large ladle
What goes in.
- 5 lbbeef marrow and knuckle bones
- 2large yellow onions, quartered with skin on
- 3carrots, roughly chopped
- 3celery stalks, roughly chopped
- 1 headgarlic, halved crosswise
- 2bay leaves
- 1 tbspwhole black peppercorns
- 1 bunchfresh thyme
Gentle Simmering
Never let the pot reach a rolling boil. A heavy boil emulsifies the fat into the liquid, resulting in a cloudy, greasy stock instead of a clear, sparkling one.
The method.
Roast the bones
Arrange bones in a single layer in the roasting pan. Bake at 425°F for 45 minutes, flipping once halfway through, until deeply browned.
Deglaze
Transfer bones to the stockpot. Pour a cup of water into the hot roasting pan, scrape the browned bits from the bottom, and pour this liquid into the pot.
Add aromatics
Place vegetables and herbs into the stockpot. Cover with cold water until the bones are submerged by two inches.
The slow simmer
Bring to a very gentle simmer over medium-low heat. Maintain a steady, slow heat where only a few bubbles break the surface at a time. Skim the gray foam off the top during the first hour.
Strain
After 8 to 12 hours, remove the bones and vegetables with a slotted spoon. Pour the liquid through a fine-mesh strainer lined with cheesecloth.
Chill
Cool the stock rapidly in an ice bath. Once cold, a layer of fat will harden on top; lift this off and discard before using.
Other turns to take.
Roasted Bone Marrow Stock
Include extra marrow bones and roast them until the marrow begins to bubble out for a richer, more viscous result.
Dark Red Wine Stock
Deglaze the roasting pan with a dry red wine instead of water for a deeper, more complex base.
When it doesn't go to plan.
Always start with cold water; it draws more impurities and proteins out of the bones than hot water.
If you have extra time, freeze the stock in smaller portions to avoid thawing the entire batch for one meal.
Do not add salt while cooking; it reduces along with the water, which can lead to an overly saline stock.
The ones that keep coming up.
Why is my stock cloudy?
You likely boiled the pot too hard, emulsifying the fat. Keep the heat very low next time.
Can I reuse the bones?
Yes, you can run them through a second, shorter simmer, but the resulting stock will be much lighter.
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