2. Beef Stock

Beef Stock

Соусы и специи
Instructions

Вступление:

  • The key ingredient to make a really good beef stock is meaty bones. No meat, no flavor!
  • You need 2 1/2 kg / 5 lb of beef bones to make 1.3 – 1.5L of stock (5 – 6 cups).
  • In addition to bones, there are aromatics which add character, deepen the flavor, add a touch of sweetness and also provide some color.

Ингредиенты:

  • 2.5 kg / 5 lb meaty beef bones , back and neck preferably, plus one marrow bone for richness (or knuckles) (Note 1)
  • 1 морковь, (carrot), unpeeled, cut in half
  • 1/2 лук, (onion) (brown or yellow), peel and cut in half
  • 2 помидоры, (tomatoes), cut into quarters (keep seeds in) (Note 2)
  • 1/2 tbsp семена кориандра (coriander seeds) (Note 2)
  • 1 tbsp яблочный уксус (apple cider vinegar) (Note 3)
  • 1/2 tbsp целые горошины черного перца (black peppercorns)
  • 1 стебель сельдерея (celery stem), cut in half or thirds (leaves on ok)
  • 4-5 лавровый лист (bay leaves)
  • 4-5 свежие тимьян веточки (fresh thyme sprigs) (or 1/2 tsp dried leaves)
  • Handful of петрушка (parsley)
  • 3 L холодная вода, (cold tap water) (Note 4)

Notes:

  1. Bones - Be sure to use meaty bones because meat = flavour. If you use meatless bones, the stock will be very bland. Include a marrow bone if you can get it (i.e. the bones split in half to reveal the fatty marrow inside) as this adds a some valuable richness into the stock. Include this in the 2½ kg / 5 lb.
  2. Coriander seeds and tomato - optional, but add color and depth to the broth.
  3. Cider vinegar - Helps extract nutrients out of the bones.
  4. Methods of cooking / reducing liquid - The bones must be fully submerged in water to ensure the flavor of the beef infuses into the water, therefore the volume of water required will differ depending on the shape of bones. After the required cook time, if the strained stock has not reduced to the target quantity of 1.3 – 1.7 liters, strain and rapid boil until you achieve the target volume.

Подготовка:

Roasting the bones:

  1. preheat the oven to 220oC (200oC for a convection oven).
  2. Spread the bones out across the pans.
  3. Roast for 30 minutes on each side until well browned.
  4. Drain and discard any fat.
  5. Deglaze the pans with some water on the stove top; add to the stock pot.

Cooking the stock:

  1. Pack the bones into the stock pot.
  2. Add all the remaining ingredients to the stock pot.
  3. Add cold water to cover the bones
  4. Bring to a boil over medium high heat, the reduce heat to a low, gentle simmer.
  5. Skim off any surface scum using a laddle or small strainer.
  6. Simmer for 8 hours, on very low, without a lid, adding liquid to just keep the bones covered.

Finishing the stock:

  1. Remove the bones.
  2. Strain the stock to remove the remaining ingredients from the broth.
  3. If the volume exceeds 1.3-1.7 liters, reduce over medium heat to concentrate the stock.
  4. Rapidly cool to room temperature using a water bath in the sink.
  5. Refrigerate the stock.
  6. After the fat has solidified on the top, carefully scoop it off and discard.
  7. Package up in 250 ml portions and refrigerate for use within 7 days or freeze for longer term storage (3 months).

From: https://www.recipetineats.com/homemade-beef-stock/