Beef Stock

Tags: meat, stocks

A Little Personal History:

A staple I keep in frozen glass jars till needed. The list is too long how many times my dishes call for beef stock or broth.

Description:

It is essential that every cook know how to make a good stock or broth. It takes a lot of time, so plan ahead. Personally, I have yet to find a canned beef stock or broth that is acceptable. This recipe is basic and can be used for any recipe. If I know I am going to use it for a particular recipe, I might add other herbs or spices as indicated. The stock may be reduced as much as you like. See the notes below.

 

Ingredients:

• 4 pounds meaty soup bones, beef ribs or short ribs ( see note below)
• 1 large onion
• 2 medium carrots
• 2 stalks celery including leaves
• 4 large garlic cloves
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 8 peppercorns
• 1 teaspoon salt
• Water

Procedure:

1. Preheat oven to 475° F.
2. Sprinkle the ribs with salt and pepper and place in a single layer in a shallow roasting pan, meaty side up.
3. Roast until very brown, about 1 hour, turning once to brown both sides. Remove from pan. Pour off fat from roasting pan.
4. Place pan over high heat; add water and cook, scraping up all the browned bits from the bottom.
5. Place the ribs and pan juices in a large stockpot along with the other ingredients, adding just enough water to cover.
6. Bring to a boil over high heat, then reduce to medium-low; cover and simmer until the meat and vegetables are very tender, about 2 hours.
7. Strain through a colander or sieve. Discard meat and vegetables. Skim fat off broth. (I usually chill the broth in the refrigerator so that the fat congeals on top. Makes it very easy to remove. However, if you want to use the broth that day, you can use one of the many methods for removing fat from liquid.)
8. Reductions: At this point, there are several options:
   1. You can use or freeze the stock/broth as is.
   2. If storing it in the freezer for a soup broth, reduce it by boiling, uncovered, until it will fit in a particular container. Then add water when I use it.
   3. For a demiglace, further reduction is required until the stock is very thick and almost syrupy. Freeze it in ice cube trays and place the frozen cubes in a plastic bag for storage. One of those cubes is great for use in a sauce.

Advanced Preparation:

Everything can be done in advance, stored and refrigerated or frozen till ready to use.

Tips, Notes, and Variations:

• The difference between stock and broth is stock retains the bone gelatin Broth has most gelatin removed. As such, broth is clearer/less cloudy. While I prefer to use stock for all recipes calling for beef stock or broth, to make broth from stock let it sit overnight in the refrigerator. The solid fats and gelatin will rise to the top and you can scoop them off. To clarify further, pour it through a coffee filter or cheese cloth to remove remaining solids and sediments.
• Years ago, you could purchase meaty soup bones from the butcher, or even the supermarket, that were inexpensive and full of flavor. If you can get those, by all means, use them instead of ribs. These days, the only bones I see have no meat, therefore, little flavor.
• Recommendation: Wait until the ribs are on sale and use them. Although you end up discarding the meat (unless you”ve got a dog), it is well utilized because all of the flavor is transferred to the stock.
• If you”re cooking a Pot Roast, save juices as a beef stock base.