Beef Stock
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
46
Sourness
34
mins
Prep time (avg)
6
Difficulty
Ingredients:
16.5 cups
Water (cold)1.5 tsps
SaltDirections:
1
Put oven rack in middle position and preheat oven to 450°F
2
Spread beef shanks, veal shanks, onions, and carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour
3
While shanks roast, wrap parsley, thyme, and bay leaf in cheesecloth and tie with string to make a bouquet garni
4
Transfer meat and vegetables to a 6- to 8-quart stockpot
5
Straddle roasting pan across 2 burners, then add 2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute
6
Add deglazing liquid to stockpot along with 14 cups water, celery, salt, and bouquet garni
7
Bring to a boil and skim froth
8
Add remaining 1/2 cup water, then bring mixture to a simmer and skim froth
9
Simmer gently, uncovered, 5 hours
10
Pour stock through a fine-mesh sieve into a large bowl, pressing hard on solids, and discard solids
11
If stock measures more than 8 cups, boil until reduced to 8 cups; add water if stock measures less than 8 cups
12
If using stock right away, skim off and discard fat
13
If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered
14
Put oven rack in middle position and preheat oven to 450°F
15
Spread beef shanks, veal shanks, onions, and carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour
16
While shanks roast, wrap parsley, thyme, and bay leaf in cheesecloth and tie with string to make a bouquet garni
17
Transfer meat and vegetables to a 6- to 8-quart stockpot
18
Straddle roasting pan across 2 burners, then add 2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute
19
Add deglazing liquid to stockpot along with 14 cups water, celery, salt, and bouquet garni
20
Bring to a boil and skim froth
21
Add remaining 1/2 cup water, then bring mixture to a simmer and skim froth
22
Simmer gently, uncovered, 5 hours
23
Pour stock through a fine-mesh sieve into a large bowl, pressing hard on solids, and discard solids
24
If stock measures more than 8 cups, boil until reduced to 8 cups; add water if stock measures less than 8 cups
25
If using stock right away, skim off and discard fat
26
If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered