Beef Stock

Name: Beef Stock
Prep time: 15 min
Cook time: 3 h 45 min
Total time: 3 h 60 min
Yield: 8 servings
Cuisine: France
Ingredients: 4 lb beef bones; 1 Tbsp tomato (paste); 2 lb carrot; 1 large onion (yellow); 2 stalks celery stemmed and chopped roughly; 2 garlic (cloves); 1 tsp thyme (fresh); 6 cup stems parsley (fresh); 1 tsp peppercorns (whole); 16 cup water

1 reviews

Recipe courtesy ofChef Ramin Ganeshram

WHAT IS BEEF STOCK?

It is an ingredient made by roasting animal bones in water with a mix of herbs and spices. However a more accurate description would be that beef stock is the savior of sauces throughout the world! Perhaps more than any other stock, beef and veal stock are the true building blocks of French sauces. This rich and hearty stock is an excellent soup starter or enhancer to any stew or braised dish.

SUGGESTIONS WHEN MAKING BEEF STOCK?

Reducing Gameyness

Beef stock, like all good stocks, start with bones but beef bones have marrow that can impart a gamey quality even as it offers great yeast. Get away from the game by roasting your beef bones first until they are nice and brown. You can even coat them with a little tomato paste once they are browned for about 10 minutes more. This imparts a nice color and a deeper flavor to the final stock.

Stock vs. Broth vs. Consomme vs. Bouillon vs. Please Be More Confusing!?

There is a lot of confusion though regarding the difference between a stock vs. a broth vs. a consomme and a bouillon. Martha Stewart has a good section on this, but basically stock is bones cooked in water, broth is meat cooked in water, bouillon is a synonym for broth, and consumee is 1 – a stock that has been clarified with egg whites and 2 – a real pain in the ass to make considering the amount of time and effort that goes into it vs. what you get back (Chef Stef’s personal opinion).

WHAT PAIRS WELL WITH BEEF STOCK?

Not to be trite, but anything involving beef will go well. And stock, broth and bouillon can be used in place of one another. Do not use it with different protein families like chicken or seafood (or vegetable for that matter). Don’t use it with ingredients that don’t classically build upon it (ex. rice – go with chicken stock and/or water). Do however use it with anything that had 4 legs, hooves, and nightmares about McDonalds. Other alternative applications, if you want to give something a meaty flavor, use beef stock to poach some eggs or to jazz up your potatoes! (written by Chef Stef)

Yield:	servings



Difficulty:	Easy Recipes
Serving Size	8 ounces
Calories	30 cal
Fat Content	0 g

Ingredients

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Directions

1Preheat oven to 450 and place the marrow bones on a large baking tray. Roast the bones for 30 minutes or until they begin to brown. Stir the tomato paste into the bones and coat well. Roast 10 minutes more.
2Cut carrots into large chunks and set aside	Lesson 125 – How to Cut a Carrot
3Cut onion into large chunks and set aside.	Lesson 56 – How to Peel & Cut an Onion
4Add the roasted bones to a stock pot with the carrots and onions and all the remaining ingredients. Bring to a boil, then lower the heat to a simmer.
5Place the pot slightly off center on the burner. This will cause the foam and impurities to collect on one side of the pot.
6Simmer stock for 3 hours, skimming the foam from the surface often. Strain the stock through a fine mesh sieve into a large bowl. Divide the stock into heat proof quart containers and chill or freeze immediately if not using right away.

WHAT IS BEEF STOCK?

SUGGESTIONS WHEN MAKING BEEF STOCK?

Reducing Gameyness

Stock vs. Broth vs. Consomme vs. Bouillon vs. Please Be More Confusing!?

WHAT PAIRS WELL WITH BEEF STOCK?

servings

Ingredients

Directions

1 ) Preheat oven to 450 and place the marrow bones on a large baking tray. Roast the bones for 30 minutes or until they begin to brown. Stir the tomato paste into the bones and coat well. Roast 10 minutes more.

2 ) Cut carrots into large chunks and set aside

3 ) Cut onion into large chunks and set aside.

4 ) Add the roasted bones to a stock pot with the carrots and onions and all the remaining ingredients. Bring to a boil, then lower the heat to a simmer.

5 ) Place the pot slightly off center on the burner. This will cause the foam and impurities to collect on one side of the pot.

6 ) Simmer stock for 3 hours, skimming the foam from the surface often. Strain the stock through a fine mesh sieve into a large bowl. Divide the stock into heat proof quart containers and chill or freeze immediately if not using right away.

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