Beef Stock 101
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Beef Stock 101
  Beef    Stock  
Last updated 6/12/2012 1:08:07 AM. Recipe ID 34437. Report a problem with this recipe.
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      Title: Beef stock 101
 Categories: None
      Yield: 1 Servings
      5 lb Beef bones
      4 lg Onions with skins; quartered
      1    Head garlic; halved
      2    Carrots; cut in 2" pieces
      3    Ribs celery; cut in 2"
      1 c  Red wine
           Boquet Garni: parsley;
           -thyme, bay leaves,
           -peppercorns and cloves
           -wrapped in cheesecloth
           Cold water
  Makes about 2 quarts
  1. Heat oven to 450 degrees. Place bones in a roasting pan, and
  roast, 45 minutes, stirring occasionally. Add onions, garlic,
  carrots, and celery to roasting pan. Return to oven until well
  browned, roasting for a total of 1 to 1 1/2 hours.
  2. Remove roasting pan from oven, and transfer bones and vegetables to
  large stockpot; discard any fat. Heat roasting pan on stove over high
  heat. Add wine to deglaze, stirring to loosen any browned bits from
  bottom of pan. Transfer to stockpot, and add bouquet garni, tying to
  handle of pot for easy removal.
  3. Add enough cold water to cover by 2 inches. Bring to a boil and
  reduce to simmer. Cook for 7 to 8 hours, skimming frequently.
  4. Strain the stock through a chinois or fine sieve into a large bowl
  or pot, and set the bowl in an ice bath. When cool, cover and
  refrigerate overnight.
  5. Remove layer of fat from bowl or pot. Stock can be stored in
  refrigerator for 3 days and frozen for up to 3 months.
  The French word for stock, fond, translates literally as
  "foundation." And it's a fact that stock is the foundation upon which
  to build a fine soup, sauce, or stew.
  Slow-simmered bones, vegetables, and herbs are the key elements in a
  successful stock. With each passing hour, they give more of
  themselves to the final product. Raw beef bones with some meat--such
  as shanks, necks, and shins--are good choices for stock. Add richness
  and color to the stock by browning the bones and vegetables in the
  oven before simmering. After roasting, scrape the pan well and add
  the scrapings to the stock pot. Then deglaze the roasting pan with
  red wine and add the deglazing liquid to the pot.
  Moderately seasoning a stock with herbs and pepper enhances the
  flavor of the final dish. But use whole peppercorns rather than
  ground pepper, which can turn bitter after prolonged cooking. Most
  chefs avoid adding salt to a stock--it may become too salty as it
  To keep stock clear, remember to simmer rather than boil, and
  frequently skim away any foam that rises to the top during cooking.
  Clarify the stock by straining it through a chinois, a conical metal
  sieve with an extremely fine mesh, and chill the strained stock until
  remaining fat solidifies on the surface. For perfectly strained
  stock, pour it through a sieve lined with frozen cheesecloth.

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Recipe ID 34437 (Apr 03, 2005)

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