Beef Stock
- making for 2 L
- 8 hours
- oven, large pot, sieve
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