Rich Beef Stock: The Essence of Flavorful Cooking
Prep Time
30 minutes
Cook Time
6 horas
Total Time
6 hours 30 minutes
Servings
4 quarts
Yield
4 quarts
Calories
Approximately 50 calories per cup.
Imagine a stock that is the very embodiment of umami, a rich and deeply flavored base that can elevate any dish from good to unforgettable.
This is what our Rich Beef Stock offers. Crafted with a meticulous blend of roasted beef bones, aromatic vegetables, and a careful selection of herbs, this stock is a testament to the power of quality ingredients and patience.
The roasting process caramelizes the sugars in the bones and vegetables, adding a complexity of flavor that cannot be achieved otherwise.
As it simmers, the liquid slowly absorbs the essence of the ingredients, transforming into a rich, dark broth that is robust in flavor.
This beef stock is not just a cooking ingredient; it’s a cornerstone of gourmet cooking, providing a foundation for soups, stews, gravies, and sauces that is unparalleled in depth and taste.
Whether you’re an experienced chef or a home cook, incorporating this beef stock into your culinary creations will bring a professional touch to your table, delighting your palate with every bite.
Ingredients
- 5 pounds of beef bones, preferably a mix of marrow and knuckle bones
- 2 large onions, quartered (skin on for deeper color)
- 2 large carrots, chopped into large pieces
- 3 celery stalks, chopped into large pieces
- 1 head of garlic, halved horizontally
- 2 tablespoons tomato paste
- 1 teaspoon black peppercorns
- 2 bay leaves
- A small bunch of fresh parsley
- A few sprigs of thyme
- 2 quarts of cold water (or enough to cover the bones and vegetables)
- Salt to taste
Instructions
- Preheat your oven to 450°F (230°C). Arrange the beef bones and vegetables on a baking sheet. Roast for 40 minutes, turning once, until deeply browned.
- Smear the tomato paste over the bones and vegetables in the last 10 minutes of roasting.
- Transfer the roasted bones and vegetables to a large stockpot. Add peppercorns, bay leaves, parsley, thyme, and enough cold water to cover.
- Bring to a boil over high heat, then reduce the heat to low and simmer gently for 6 hours, skimming off any foam or impurities that rise to the surface.
- Strain the stock through a fine-mesh sieve into a large bowl or pot, pressing on the solids to extract as much liquid as possible. Discard the solids.
- Season the stock with salt to taste.
- Allow the stock to cool before refrigerating or freezing. Use immediately, or store in the refrigerator for up to 4 days, or freeze for longer storage.
Tips & Tricks
- Roasting the bones and vegetables is crucial for a stock full of deep, complex flavors.
- Regular skimming is essential for a clear, impurity-free stock.
- Cooling the stock quickly in an ice-water bath can help prevent bacterial growth.
- Store in smaller portions for easy use in future recipes.
Mise en Place
Ingredients
Utensils
- Beef bones
- Onions
- Carrots
- Celery
- Garlic
- Tomato paste
- Black peppercorns
- Bay leaves
- Parsley
- Thyme
- Water
- Salt
- Baking sheet
- Large stockpot
- Fine-mesh sieve
- Large bowl or pot
Knives
Pots & Pans
Air Fryer
Storage
Cookbook
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