Making Beef Stock
A good stock relies on the slow extraction of collagen and flavor from connective tissue. Don't rush the process; the depth of the finished broth depends entirely on the initial caramelization of the bones.
Patience is your primary ingredient.
The stock needs to stay at a gentle burble rather than a rolling boil to prevent the proteins from turning the liquid cloudy.
- large heavy-bottomed stockpot
- roasting pan
- fine-mesh sieve
- cheesecloth
What goes in.
- 5 lbbeef marrow and knuckle bones
- 2large onions, quartered
- 3carrots, roughly chopped
- 3celery stalks, roughly chopped
- 1 headgarlic, halved crosswise
- 2 tbsptomato paste
- 1bay leaf
- 1 tspwhole black peppercorns
Developing color on the bones
Roasting the bones until they are mahogany brown creates the foundation of the stock's color and depth. Smear the tomato paste over the bones halfway through roasting to add a savory base note.
The method.
Roast the bones
Place bones in a single layer on a roasting pan and bake at 425°F (220°C) for 45 minutes, turning once.
Add aromatics
Add the onions, carrots, and celery to the pan with the bones. Roast for another 20 minutes until the vegetables are charred at the edges.
Deglaze the pan
Transfer bones and vegetables to your stockpot. Add a cup of water to the hot roasting pan, scrape up all the browned bits with a wooden spoon, and pour that liquid into the pot.
Simmer
Cover the bones with cold water by two inches. Bring to a bare simmer over medium-high heat, then reduce to low. Add garlic, bay leaf, and peppercorns.
Skim and cook
Simmer for 8 to 12 hours. Use a wide spoon to skim the grey foam off the surface during the first hour. Top off with water if the bones become exposed.
Strain
Remove the solids with a slotted spoon. Pour the remaining liquid through a fine-mesh sieve lined with cheesecloth into a clean container.
Other turns to take.
Brown Stock
Increase the roasting time by 15 minutes and sear the vegetables in a pan with a little oil before adding them to the water.
Herb-Infused
Tie fresh parsley stems, thyme sprigs, and rosemary into a bundle and add them to the pot during the final hour of simmering.
When it doesn't go to plan.
Always start with cold water to ensure the proteins and impurities release slowly.
Never let the pot reach a vigorous boil, or your stock will be opaque rather than translucent.
Cool the strained stock quickly by placing the container in an ice bath before moving it to the refrigerator.
The ones that keep coming up.
Why does my stock look cloudy?
Usually because the heat was too high. A gentle simmer is key to keeping the fats emulsified and the liquid clear.
How long can I store it?
It will keep in the refrigerator for up to 4 days, or you can freeze it for up to 6 months in airtight containers.
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