Making a good brown beef stock is not really a mystery. You've probably heard stories about the big cooking schools putting their students through arduous and mysterious stock making sessions. Hey, it's not hard, they just want you to think it is!
Here's a simple, easy, foolproof way to make wonderful, rich brown stock: The ingredients are simple. I don't add herbs because I want to be able to season the dishes I make with the stock individually instead of having the stock dominate the flavors. If you want herbs or garlic, feel free to add them in the simmering part of the process. Do not use any salt in the stock at any phase of the cooking.
Here's a simple, easy, foolproof way to make wonderful, rich brown stock: The ingredients are simple. I don't add herbs because I want to be able to season the dishes I make with the stock individually instead of having the stock dominate the flavors. If you want herbs or garlic, feel free to add them in the simmering part of the process. Do not use any salt in the stock at any phase of the cooking.
5 pounds beef and/or veal bones in about 2" long pieces
1 bunch Carrots - green tops cut off, cut in big chunks (wash, don't peel)
3 Onions -- yellow, unpeeled cut in big pieces
1 head Celery - chopped in big pieces
1. Roast the bones in an uncovered roasting pan for about one hour at 400.
Use an oven thermometer if your oven tends to run a little hot or cold. Watch the bones, you want them to be getting nice and brown, not burned or blackened.
Use an oven thermometer if your oven tends to run a little hot or cold. Watch the bones, you want them to be getting nice and brown, not burned or blackened. 2. After an hour, place the chopped vegetables in the pan with the bones and
roast for one half to one hour.
3. Place the roasted bones in your large soup pot and add 1 quart of COLD water for each pound of bones. De glaze the roasting pan with a little water and add the roasted chopped carrots, celery,and onions, with peel and all to the stock pot. (the onion peel will help give lovely color to the stock.)
roast for one half to one hour.
3. Place the roasted bones in your large soup pot and add 1 quart of COLD water for each pound of bones. De glaze the roasting pan with a little water and add the roasted chopped carrots, celery,and onions, with peel and all to the stock pot. (the onion peel will help give lovely color to the stock.)
4. Bring to a boil and immediately turn down to a simmer. Boiling will make your stock cloudy and you want clear stock. Simmer the stock uncovered and skim off the stuff that collects on the top once in a while.
5. Simmer the stock for 6 hours. You may need to add water to keep stock up to same level. You want to wind up with 4 good quarts of stock. Your stock will become a rich brown color. Do not salt the stock.
6. Strain the stock by pouring or ladling it through a damp cheesecloth and cool it by setting the pot of stock in an ice bath or pouring it into roasting pans and putting it in the refrigerator. Discard the bones and vegetables, all the goodie has been rendered out into the stock and they are now only fit for the garbage.
7. When the stock is cold the fat will have risen to the top and congealed. Skim off the fat and discard it.
8. Put whatever portions of stock you are not planning to use in the next few days in containers that are a size suited to your use and freeze them. Freezing does not harm the stock flavor.
Now you have rich, healthy, homemade stock without excessive salt or any 'mystery' ingredients for your soups or sauces. Once you have made your own and see just how easy it is, you may never go back to buying the packaged stuff.