How to Prepare Restaurant Quality Beef Stock
Pretend you are at a prestigious culinary school observing a cooking class. The students shift expectantly, nervously adjusting their cravats as they await the instructor.
In he comes, and everyone scrambles to line-up. Wrinkled apron? Disgraceful. Scruffy? Go shave. NOW. Dirt under the nails? Inexcusable. Go wash immediately.
With line up over, it’s time to learn one of the fundamental skills in culinary school; the technique and end-product upon which almost every other aspect of French cuisine rests: stock.
The French are masters at wringing every ounce of flavor out of an animal, right down to the bone. And today, the instructor will teach the eager students how it is done.
What Is A Stock
A stock is based on bones. A broth (bouillon, in French) is based on meat. While a broth can be very flavorful, a stock delivers a rich mouth feel courtesy of the gelatin that is slowly extracted from the bones.
Along with depth of flavor, it is the extraction of gelatin that is the goal of stock making. Rule number one: don’t rush it.
For beef stock, take the time to brown the bones and roast the vegetables. Bring the temperature up slowly; never let it boil; skim diligently, and you will be rewarded with a wonderful stock.
Culinary students will probably be making veal stock, since the milder flavor of veal marries with a wider variety of foods, but it is much easier for a home cook to find beef bones, so we will focus on beef stock.
The ingredient list and procedure are identical, regardless. (A combination of beef and veal stock is called brown stock and is used in the preparation of classic demi-glace.)
How to Make Beef Stock at Home
Ingredients
- 7 pounds beef bones cut into 2 or 3-inch pieces
- 1 small can tomato paste
- 1 cup celery chopped
- 1 cup carrot chopped
- 2 cups onion chopped
- 1 cup red wine or water for deglazing
- 1 tablespoon black peppercorns
- 4 bay leaves
- 3 sprigs thyme
- cold water
Instructions
- Preheat oven to 425° F.
- Spread bones in a roasting pan and roast for about 30 minutes, turning once. Remove from the oven, and paint a thin layer of tomato paste over the bones.
- Put the vegetables on top of the bones, and roast an additional 15-20 minutes, until the vegetables begin to caramelize.
- Remove the bones and vegetables to a stock pot.
- Deglaze the roasting pan with wine or water, and pour this into the stock pot. Add peppercorns, bay leaves and thyme. Cover the bones with cold water.
- Over medium heat, slowly bring the bones up to a very gentle simmer. Don’t let the stock boil.
- Adjust the temperature to maintain a gentle bubbling.
- Every thirty minutes or so, skim off any foam that rises to the top of the pot. Let the stock simmer gently for at least four hours.
- If you have the time, it can simmer for up to 12 hours. Add a little more water and lower the heat if you are getting too much evaporation.
- When the stock is done, remove the bones and discard.
- Strain through a very fine mesh strainer or through a colander lined with three or four layers of cheesecloth.
- Chill quickly, then refrigerate. Skim off the fat from that has solidified on top, and discard.
Where to Find Restaurant Quality Beef Stock Online
So after reading this simple recipe you decide you don’t want to make it yourself but you realize how important it is for cooking your favorite recipes, here are some affordable commercial products now available for you culinary pleasures:
My Top Choices for Demi Glace
Online Sources: Demi Glace
For those of you who do not want to make demi glace at home.
Demi glace is the most important ingredient for making classic "restaurant quality" brown sauces. All the great French brown sauces use demi glace. But it can also be used in soups, stews and braises. It's something you can make at home but it takes a long, long time to do it right and if you make one mistake, it can easily be ruined. Lucky for us, there are now some great sources for commercial grade demi glace and I want to share a few with you now. Everyone has their preferences so I suggest you give each a try to find out which product you like best. The links below are affiliate links.Savory Choice's Demi Glace
More Than Gourmet's Demi Glace Gold
One of my first commercial demi glace products and still one of my favorites. For almost 25 years, More Than Gourmet has been the gold standard for flavor and quality when it comes to sauces, stock, and soup. This product comes in 1 pound tubs and 1.5 ounce pucks and even bigger sizes if you are a commercial establishment. I like buying 6 of the pucks at a time unless I'm doing a big party and need the pounder.
What MTG says, "Our Classic French Demi-Glace made in the old world tradition of Escoffier from brown stock and Sauce Espagnole. Demi-Glace Gold is reduced four times from the classic and allows you to make elegant finished French sauces quickly and easily. Our low-heat cooking techniques and 30-hour reduction process give the demi-glace a beautiful shine, flavor, and texture, which make finished sauces that are glossy to the eye and decided in taste."
Buy Demi-Glace Gold at Amazon
I am trying to can (home canning) your wonderful recipe, but I need it to have a low pH of 4.6 preferably 4.5. Please advise. Thank you. Dianne
Hi Dianne, stock freezes and holds very well in heavy Ziploc bags. Be sure to get all the air out before sealing. I would be wary of attempting to adjust the pH, as you will alter the flavor profile.
Yes this makes a great stock. I used to make a similar stock but without the tomato paste – never again! The tomato really boosts the flavor of the stock.Thanks for the recipe, beef stock is the only one I have to make because the beef stock in cartons is just terrible.
I made the beef stock, came out just right but with no flavor. What should I do?