BEEF STOCK

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Beef Stock image

Strong and deeply flavoured, the best base for many recipes. This is almost sodium free. Prep time doesn't include overnight chill time.

Provided by txzuckerbaeckerin

Categories     < 4 Hours

Time 3h40m

Yield 1 1/2 quarts

Number Of Ingredients 8

2 lbs beef bones (large, cracked)
1 (4 ounce) can tomato paste
1 tablespoon oil (olive, veg, canola)
1 large onion, quartered with skin
2 stalks celery, long with tops cut into 1-inch pieces
2 large carrots, in 1-inch pieces
1 bouquet garni (1 bay leave,1 tsp thyme,6 peppercorns, 2 cloves, 2 tsp parsley in cheeesecloth)
3 quarts cold water

Steps:

  • Preheat the oven to 375°F Rub tomato-paste generously over the beef bones.
  • Roast the bones in the oven for 30 min until browned.
  • In a large stockpot over medium heat, add oil and sauté onions, celery and carrot for 5 minute
  • Add roasted bones and remaining ingredients and bring to a boil.
  • Skim off any foam, that rises.
  • Reduce heat and simmer gently uncovered for 2-3 hours.
  • Add a few cups of water if necessary.
  • Let reduce 1/4 of the stock, so 3/4 of the starting liquid are left at this stage.
  • Strain through a sieve and cheesecloth or damp dishtowel and return to a smaller pot, cool. (Stock should be almost clear).
  • Reduce another 1/4 of the stock, so that only 1/2 of the starting liquid are left by now.
  • Chill overnight in fridge.
  • Remove top layer of solidified fat completely.
  • Remove gelled stock carefully into new pot, leave any remaining residue on the bottom of the old pot behind.
  • If the stock is not clear, but needs to be for you recipe, bring to a simmer and add 1 egg white.
  • Stir constantly and skim the solidifying egg white off the top; it should have cleared the stock.
  • Use according to suggestions in your recipe.

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