Beef Stock
Chansons de Le Chef et Le Chat
Here is my song of choice for this recipe. “The Sound” brings me to a comfy chair by the fireplace, with a glass of wine, as I await my simmering stock to bubble down into a velvety elixir of umami and richness. The aromatics and gentle hints of beef and vegetables fill the air with the sound of a crackling fire as I am kept cozy by the heat of the flame and the subtle warmth of alcohol in each glass.
The difference between storebought and homemade stock is too great to put into words. Although there is a somewhat significant investment of time and love, the results will unlock a depth of flavor that was previously unattainable. The beauty of it all is that this pot of liquid gold can mostly consist of scraps and discarded bits.
Beef stock in its most humble form:
4 lbs Beef Bones
Mirepoix
2 Onions (onion skins are welcome. The skins will add a golden color)
2 Carrots
2 Celery Stalks (the leaves contain essential oils and are great aromatics.)
4 Cloves Garlic
1 tablespoon black peppercorns
Salt, to taste (season in layers)
Consider adding:
2 bay leaves
Parsley / Parsley Stems
Roasted Mirepoix (onion, carrot, celery) will bring out natural sugars from the vegetables and create a sweeter stock.
1 tablespoon Tomato Paste (To add depth of flavor, gently coat the beef bones before roasting) USE LIGHTLY, can be very overpowering
Deglaze with A splash of red wine or sherry
Deglaze with A splash of Coffee or Beer
Apple Cider Vinegar A splash in the pot will help extract minerals from the bones and add acidity to the richness
Dried Mushrooms
Cheese Rind (depending on the application)
Worcestershire or Fish Sauce
Star Anise or Licorice Root can compliment the beef flavor
Instructions:
Roast beef bones- (lightly coated in tomato paste, if desired) at 400°F (200°C) for 45 minutes - 1 hour. Bones should be brown but not burnt.
Add mirepoix- (roasted, if desired), aromatics, and bones into an empty pot.
Deglaze-the roasting pan(s) with the liquid of choice. Water works great. Feel free to use sherry, red or white wine, beer…
Cover everything with COLD water- Cold water allows for the ingredients to heat up gradually which gives them time to release all of the flavor simultaneously. If you use hot water, the stock will become cloudy and may also develop a burned flavor due to the imbalance of flavor extraction. To put things simply, the hot bones in hot water will just get hotter.
Bring everything to a gentle simmer- low to medium-low heat. Any impurities will eventually find their way to the top. Be sure to skim them off with a sieve or a ladle. Depending on the quantity and the level of heat, this should take anywhere from 4 to 12 hours. Once your stock has gained a thicker consistency and has a beautiful caramelized color, you can continue to cook or take it off. The longer it goes, the more concentrated the flavor.
Once you reach a point that matches your desired result, allow it to cool slightly, so as not to burn yourself, and strain out all of the solids. We are discarding the solids so do not pour the stock down into the sink ;)
The liquid is now an amalgamation of gelatin, fatty oil, and deliciousness. However, a stock that is too fatty can ruin a dish. The best course of action would be to allow the stock to be refrigerated overnight, This will allow that fat to separate and solidify to a point where you can take it out by hand. If this is not an option, allow it to rest and the fat should rise to the top where you can spoon it out.
Beef stock is versatile and much easier than we may realize. It can be made entirely out of scraps and waste, while still providing an intense depth of flavor, richness, and umami. Packed with nutrients and vitamins, it is without a doubt a labor of love, but is one of the most valuable, rewarding, and delicious additions to any home cook’s menu. When I was first starting to cook I severely underestimated the importance of sourcing my ingredients, let alone creating my ingredients. I can’t even look at box stock the same way anymore. When we all watch these videos of chefs making food, it can be unrealistic to make everything from scratch. An onion soup for example, these people make their bread, I wouldn’t even be surprised if they were milking cows to make their cheese… But a nice, simple stock is so easy, so versatile, and so worth it. It consists of ingredients that are the baseline for countless dishes. On top of that, some good beef bones will run you just a few extra dollars at the store. Using almost nothing that you have to go out of your way to obtain, you can take a dish from good to great. The best part is, it freezes so well that you can make a big batch one day and it could last you weeks.
Here are some dishes that you can make with your fresh beef stock!
Au Jus
Beef Bourguignon
Beef Gravy
Beef Pot Pie
Beef Stew
Beef Stroganoff
Bolognese
Braised Short Ribs
Chili
Cottage Pie
Demi Glace
Empanadas
Goulash
Lasagne
Osso Buco
Pepper Steak
Ragu
Risotto
Swedish Meatballs
Tacos
