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    How to Make Beef Stock at Home

    September 9, 2012 by G. Stephen Jones 4 Comments

    Jump to Recipe Print Recipe

    How to Make Beef Stock at Home

    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.)

    Print Recipe

    How to Make Beef Stock at Home

    Learn how to make restaurant quality beef stock.
    Prep Time15 mins
    Cook Time12 hrs
    Total Time12 hrs 15 mins
    Course: Sauces
    Cuisine: American
    Keyword: beef stock

    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
    US Customary - Metric

    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:

     

     

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    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Comments

    1. Dianne Vire

      February 06, 2014 at 9:01 pm

      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

      Reply
    2. Rachel

      July 28, 2018 at 12:39 pm

      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.

      Reply
    3. gerry clough

      September 20, 2018 at 2:33 am

      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.

      Reply
    4. Georgina Parker

      February 25, 2019 at 1:11 pm

      I made the beef stock, came out just right but with no flavor. What should I do?

      Reply

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