Beef Stock
Beef stock is essential to any french kitchen and the foundation to great sauces and soups. They provide depth of flavor and viscosity to sauces. These stocks can make or break the quality of your final product, therefore, greatly affecting the appearance on the plate. Take great care when making stocks, you will notice the outcome. Good Luck!
Ingredients
6 lb. beef bones (shin, oxtail, and neck)
Kosher salt
2 tbsp. vegetable oil
1 tablespoon black peppercorns
2 tbsp. tomato paste
2 carrots, cleaned and coarsely chopped
4 stalks celery, coarsely chopped
2 medium yellow onions, halved
8 cloves garlic, peeled and lightly crushed
1 cup red wine
2 leeks, trimmed and coarsely chopped
1 Bouquet Garni- (4 sprigs Thyme, 1 bunch Parsley, 2 Bay leaves)
Instructions
Preheat oven to 375°. Brush beef bones with 1 tbsp. of the oil, season generously with salt, place in roasting pan, and roast until just browned, about 45 minutes.
Smear tomato paste over bones and roast for 30 minutes more.
Transfer bones to a large stockpot and vegetables then add vegetables.
On the stove over medium heat, deglaze roasting pan with ½ the red wine, scraping brown bits. Pour juices into the stockpot. Add the remaining wine, bouquet garni and cover with about 5 quarts water.
Bring to a boil over high heat, then reduce heat to low, and simmer, uncovered, until stock is reduced by two-thirds, about 10 hours. Make sure to skim impurities during simmer process.
Strain stock and discard solids. Refrigerate overnight, then remove hardened fat from the surface. Store stock in the refrigerator for up to 3 days, or in the freezer for 3 months.
