Beef Stock
This is not a quick process, but it is an undemanding one. Treat this stock as a foundational ingredient that changes how your soups, braises, and pan sauces behave on the palate.
Color is flavor
Do not fear the dark char on your bones and vegetables during the roasting phase. That deep mahogany crust is the primary source of the stock's final intensity.
- large heavy-bottomed stockpot
- large roasting pan
- fine-mesh sieve
- cheesecloth
- tongs
What goes in.
- 5 lbbeef marrow and knuckle bones
- 2large yellow onions, quartered
- 3carrots, cut into large chunks
- 3celery stalks, cut into large chunks
- 2heads of garlic, halved crosswise
- 2 tbsptomato paste
- 1 bunchfresh thyme
- 2bay leaves
- 1 tspblack peppercorns
Keep it quiet
Maintain a gentle, sporadic bubble. If you boil the stock aggressively, you will emulsify the fats and impurities into the liquid, resulting in a cloudy, dull-tasting stock.
The method.
Roast the bones
Preheat oven to 450°F (230°C). Arrange bones in a single layer on a roasting pan. Roast for 45 minutes, flipping once, until they are deep brown.
Add aromatics
Scatter onions, carrots, and celery around the bones. Brush the tomato paste onto the bones. Roast for another 20 minutes until the vegetables are charred at the edges.
Deglaze
Transfer everything from the roasting pan to your stockpot. Place the roasting pan on the stove over medium-high heat with a splash of water, scraping up all the brown bits from the bottom. Pour this liquid into the stockpot.
Simmer
Cover the bones and vegetables with cold water by two inches. Bring to a boil, then immediately turn the heat to the lowest setting. Add herbs and peppercorns.
Maintain and skim
Simmer for 8 to 12 hours. Use a wide spoon to skim off any gray foam or fat that rises to the surface every hour or so.
Strain
Remove the large bones with tongs. Pour the liquid through a fine-mesh sieve lined with cheesecloth into a clean container. Discard the solids.
Other turns to take.
Roasted Garlic Stock
Add two additional whole heads of garlic to the roasting pan, allowing them to soften completely for a deeper, earthier note.
Red Wine Fortified
Deglaze the roasting pan with two cups of dry red wine instead of water to add acidity and a darker hue.
When it doesn't go to plan.
Chill the stock overnight in the refrigerator; a hard layer of fat will form on top, which you can easily lift off before using.
Do not add salt during the simmering process; reduce the stock first, then season only when you use it in your final dish.
If you want to save space, reduce the strained stock by half over medium heat before storing it in the freezer.
The ones that keep coming up.
Why use cold water?
Cold water helps extract impurities slowly as the temperature rises, resulting in a cleaner, clearer stock.
How long will this stay fresh?
It will keep in the refrigerator for up to 4 days, or you can freeze it in airtight containers for up to 6 months.
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