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Beef Stock

For Beef Stock

Bones

beef bones 5 kg
tomato paste 3-4 tbsp
oil

Vegetables

onions 2 pc
carrots 2 pc
celery 2 sticks
large leek 1 pc
salt
oil

Herbs & Spices

black peppercorns 1 tbsp
bay leaves 2 pc
garlic 8 cloves
thyme 1 handful
rosemary 1 handful

Water

water 8 litres

Directions

  • Roast the bones with a little oil at 200c for 40 mins until a deep rich brown

  • Brush the bones with tomato paste and roast for 10 more mins

  • Roast the veg with a little oil and salt at 200c for 10-15 mins 

  • Add the bones to a large pot and cover with the cold water 

  • Add the veg and remaining ingredients

  • Bring to boil and remove foamy scum on the surface

  • Simmer for 6-7 hours until reduce by two-third

  • Strain and chill

Principles

  • Simmer stock: achieve clear, flavorful, and well-balanced broth without cloudiness/bitterness 

Notes

  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Fat can be kept for roast potatoes 
  • Bones can be used again for remouillage
  • Remouillage: a stock made from simmering bones that have already been used once
  • Stock simmering time: beef=6-8 hrs ; chick/veg=2-4 hrs

credit to chefthombateman

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