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This beef stock recipe is easy and affordable to make, and gives a better taste than purchased stocks.
Brown beef stock is a staple of many cuisines. A basis for sauces and dishes of all sorts, it is easy to make. It is well worth the effort
You could halve the amount of ingredients if you do not have a pot large enough to prepare that much stock.
Beef bones in a roasting pan, before roasting in oven.
Prepared mirepoix - a mix of onions, carrots and celeri.
The bones, properly roasted should be a dark brown colour, but not quite black or burned.
The Mirepoix in the roasting pan, ready to roast.
Bones in the stockpot, awaiting water and aromatics.
The mirepoix is nicely browned after roasting.
To retain the flavour of roasted bones and mirepoix, the pan is deglazed with water.
The rich brown colour of the juice resulting from deglazing (note: the "jus" is hard to see due to steam).
The stockpot filled with water, the roasted bones, and the mirepoix, ready to heat up.
Head of garlic, sliced in half
The stock was brought to a boil, and the temperature controlled to a simmer.
To cool the stock rapidly, it was placed in a sink of cold water.
The stock is cooled enough that the fat has floated to the top and started congealing.
This very short video clip shows the stock simmering. It will give you an idea of the level of heat required to cook the stock.
Note: There is no sound on this video. And unfortunately, the steam got a bit in the way of filming!
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If toast always lands butter-side down, and cats always land on their feet. What happens if you strap toast on the back of a cat and drop it? Steven Wright