Beef Stock 101
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
65
Spice
62
Sweetness
35
Sourness
46
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Heat oven to 450 degrees F
2
Place bones in a roasting pan, and roast, stirring occasionally, for 45 minutes
3
Add onions, garlic, carrots, and celery to roasting pan
4
Return to oven until well browned, roasting for a total of 1 to 1 1/2 hours
5
Remove roasting pan from oven, and transfer bones and vegetables to large stockpot; discard any fat
6
Heat roasting pan on stove over high heat
7
Add wine to deglaze, stirring to loosen any browned bits from bottom of pan
8
Transfer to stockpot, and add bouquet garni, tying it to the handle of the pot for easy removal
9
Add enough cold water to cover by 2 inches
10
Bring to a boil, and reduce to simmer
11
Cook for 7 to 8 hours, skimming frequently
12
Strain the stock through a chinois or fine sieve into a large bowl or pot, and set the bowl in an ice bath
13
When cool, cover, and refrigerate overnight
14
Remove layer of fat from bowl or pot
15
Stock can be stored in refrigerator for 3 days and frozen for up to 3 months