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Chapter:Stock Recipes
Section:Beef
Recipe:Beef Stock - Master Chefs
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Beef Stock - Master Chefs
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   2 tb Oil, vegetable
   6 lb Bones, beef, meaty
   2 md Onions, trimmed, quartered don't peel
   2 lg Carrots, peeled, trimmed coarsely chopped
   2    Celery, stalks, trimmed, coarsely chopped
   1    Leek, trimmed, halved lengthwise, coarsely chopped, (white and
        -green parts)
   4    Garlic, cloves, unpeeled
   1 bn Parsley, stems
   2 c  Water, plus more as needed
   2 md Tomatoes, fresh or canned, cored, coarsely chopped
 1/2 ts Thyme, dried, or
   3    Thyme, sprigs
   2    Bay leaf
   2    Cloves
 3/4 ts Salt, coarse
   8    Peppercorns

Preheat oven to 450 degrees F. Put the oil in a roasting pan and heat
briefly in the oven. Add the bones to the oil in the pan, toss to
coat and roast for 35 minutes. Add the onions, carrots, celery, leek,
garlic, and parsley, tossing them all to coat with fat. Roast 30
minutes longer. Remove the pan from the oven and transfer the bones
and vegetables to a clean stockpot. Drain off as much of the fat as
possible. Place the roasting pan over medium-high heat (use 2 burners
if necessary), and add 2 cups of cold water and boil briefly. Scrape
up all of the browned bits into the water. Transfer the liquid to the
stock pot and add enough cold water to cover. Bring slowly to a boil,
skimming off all of the froth that forms. Lower the heat and add
tomatoes, thyme, bay leaves, cloves, and salt. Simmer uncovered for 6
to 8 hours adding water as necessary just to cover the ingredients.
Skim whenever necessary. Add peppercorns for the last 15 minutes of the
simmering.

Strain the "soup" into a large bowl through a colander lined with a
double layer of dampened cheesecloth. Gently press the solids to
extract all of the liquid, and discard the solids. Pour the stock into
containers for storage and label and date them. The stock will "keep"
for up to 3 days in a refrigerator, and up to 6 months in a freezer.
Yield: 2 quarts

Source: New York's Master Chefs, Bon Appetit Magazine,
Written by Richard Sax, Photographs by Nancy McFarland
The Knapp Press, Los Angeles, 1985
From the recipe collection of Fred Towner
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Nature's Variety: Raw Frozen Bones