Beef Stock
Source and licence
"Beef Stock" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Beef_Stock, revision 4506788), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Beef_Stock&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4506788
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 3 lb beef shin bones, sawn into 2-inch lengths
- 3 lb beef marrow bones, sawn into 2-inch lengths
- 2 lb beef short ribs, sawn into 2-inch lengths
- 2 lb veal shank, sawn into 2-inch lengths
- 1 lb chicken carcasses
- ½ lb onions, cut into medium dice
- 2 leeks, including green part, trimmed and thoroughly washed to remove all sand
- 2 oz carrots, peeled and cut into medium dice
- 6 fresh parsley sprigs with stems
- 2 fresh thyme sprigs or ½ tsp dried thyme
- 1 bay leaf
- ½ tsp whole black peppercorns
- 1 tsp salt
Method
- Place all the meat and bones in a stock pot and enough water to cover the solids by 2 inches.
- Bring to a simmer over medium heat, skimming off foam and scum as it rises to the surface.
- Reduce the heat and simmer uncovered and undisturbed for 30 minutes. Do not let it boil.
- Skim if necessary and add the vegetables, bouquet garni, and salt.
- Stir, partially cover, and simmer for 6 to 8 hours.
- Using tongs or a spider, remove the bones and discard them.
- Strain the stock into another container and discard the vegetables.
- Now strain the stock back into the rinsed stock pot through a double layer of dampened cheesecloth.
- Set the pot in a sink of cold water to cool rapidly then put it into the refrigerator to chill.
- Remove from the refrigerator, lift the layer of solidified fat off, and discard the fat.
- Divide the stock into suitably-sized portions and freeze.
- Brown the bones in the oven at 400°F, turning from time to time and being careful not to burn them.
- Remove the bones form the oven and place them in the stock pot.
- Place the baking pan on the stove top and brown the onions and carrots in the pan, adding some oil or fat if necessary. Add them to the stock pot.
- Deglaze the pan with some water, and add it to the stockpot.
- Continue as per the white stock recipe above.