Classic Beef Stock
A proper stock is the foundation of every good sauce and soup in your kitchen. Patience is your primary ingredient here; let the heat work the marrow out of the bones and the sweetness out of the vegetables over a long, quiet afternoon.
Commit to the simmer
This process takes all day, but only the first hour requires your attention. Keep the temperature low to avoid agitating the fats, which keeps the final stock clean and clear.
- large heavy-bottomed stockpot
- roasting pan
- fine-mesh sieve
- ladle
What goes in.
- 5 lbbeef bones, preferably a mix of marrow and knuckle
- 2large yellow onions, quartered with skins left on
- 3carrots, roughly chopped
- 3celery stalks, roughly chopped
- 1 headgarlic, halved crosswise
- 2bay leaves
- 1 tbspblack peppercorns
- 1 bunchfresh thyme or parsley stems
Deep roasting for color and depth
Do not rush the roasting phase; wait until the bones and vegetables have developed a dark, mahogany crust before adding them to the pot.
The method.
Roast the bones
Arrange bones in a roasting pan in a single layer. Roast at 425°F for 45 minutes, turning once, until they are dark brown and fragrant.
Add aromatics
Toss the onions, carrots, and celery into the pan with the bones for the final 15 minutes of roasting.
Deglaze
Transfer bones and vegetables to your stockpot. Pour a cup of water into the roasting pan and scrape the dark bits from the bottom with a wooden spoon, then pour that liquid into the pot.
Cover and simmer
Fill the pot with cold water until the ingredients are submerged by two inches. Bring to a gentle boil, then immediately turn the heat to the lowest setting.
Clean the surface
As the stock begins to heat, a grey foam will rise to the surface. Skim this off with a ladle and discard it.
Long cook
Add the garlic, herbs, and peppercorns. Leave the pot partially covered and simmer for 8 to 12 hours. Add a splash of water if the level drops significantly.
Strain
Carefully ladle the liquid through a fine-mesh sieve into a clean container. Discard the solids and chill the stock immediately.
Other turns to take.
Brown Stock
Increase the roasting time for the bones and add a tablespoon of tomato paste to the pan during the final roasting minutes to deepen the color.
Roasted Bone Marrow Stock
Use primarily marrow bones for a higher collagen content, which creates a gelatinous, rich mouthfeel once chilled.
When it doesn't go to plan.
Always start with cold water; it draws out the proteins and minerals more efficiently than hot water.
Do not salt your stock while it cooks; wait until you use it for a final dish to control the seasoning.
Once the stock is cold, a layer of fat will solidify on the top. Leave this seal in place until you are ready to use the stock; it acts as a preservative.
The ones that keep coming up.
Why is my stock cloudy?
Cloudiness usually comes from boiling the stock too hard or failing to skim the grey foam at the start. Keep it at a very gentle simmer.
How long does this keep?
It stays good in the refrigerator for up to 5 days, or you can freeze it for up to 6 months.
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