Easy Beef Stock
Source of Recipe
Based on a recipe from Lobel's Meat Bible
Recipe Introduction
This is just a simple, good stock recipe. Making your own stock and freezing really ramps up your ability to cook truly good tasting food. Stock permeates everything you put it in - if the flavor is tinny, funky or flat your meal is going to taste that way, too. I like roasting my bones and vegetables until they are browned and your whole house smells like you are serving prime rib for dinner (this tends to disappoint the family if you are only serving soup and grilled cheese), but that takes longer and this stock tastes good and is less of a time commitment.
List of Ingredients
4 T. oil
4 lb. meaty beef bones (ribs, shin, neck, etc.)
16 c. cold water
1 onion, quartered (I don't bother to peel)
1 large tomato, chopped
1 carrot, washed and broken into 3 pieces
2 large garlic cloves, crushed
1 rib celery, washed and broken into 3 pieces
2 sprigs fresh thyme
1 bay leaf
1/2 t. salt
Recipe
Using a 10 quart pot, heat the oil over medium-high heat and brown the bones (in batches, if necessary) until deeply colored on all sides. Depending on your pot, you may need to lower the temperature a bit so they don't burn. Set the bones aside and pour off the fat. Add the water to the pan and heat, scraping up any browned bits off the bottom.
Add the bones, any juices that have accumulated and the rest of the ingredients to the pot. SLOWLY bring to a VERY low simmer (the water should be just barely moving) and let cook for 2 1/2 hours, skimming as necessary.
Remove from heat and let rest for 15 minutes. Strain stock through cheesecloth covered strainer into another pot or bowl. Quick cool the stock by adding ice to a larger bowl or pot and placing the pot containing the stock into the ice. Stir often. When cooled, transfer into airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months.
Makes approximately 7 cups of stock.
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