Beef Stock- Master Chefs
Submitted by softcat
Rich homemade beef stock from roasted marrow bones, aromatics, and herbs simmered for hours. This master chef method from Bon Appetit yields a deeply flavored base for soups, stews, and sauces.
YIELD
6 servingsPREP
20 minCOOK
9 hrsREADY
9 hrsThere’s a reason the best restaurants in New York guard their stock recipes like state secrets. This one, from Bon Appetit’s legendary Master Chefs collection, starts with six pounds of meaty bones roasted until deeply browned alongside onions, carrots, celery, and leeks.
The slow simmer pulls every last bit of collagen and flavor from those bones, creating a stock so rich it practically gels when chilled.
Tomatoes, thyme, bay leaves, and cloves round out the aromatics with layers of savory depth you simply cannot get from a carton.
Chef Tips
- Leave the onion skins on during roasting. They add color and a subtle sweetness to the finished stock.
- Skim the froth religiously during the first hour. That’s what separates a cloudy stock from a crystal-clear one.
- Add the peppercorns only in the last 15 minutes. Longer cooking makes them bitter.
- Freeze stock in ice cube trays for easy portioning, then transfer the cubes to a zip-top bag.
- A properly made stock will set up like jelly in the fridge. That wobble means you nailed it.
Ingredients
Directions
Preheat oven to 450 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 inchsoup inch 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 inchkeep inch for up to 3 days in a refrigerator, and up to 6 months in a freezer.
Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
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