Beef Stock Recipe and Instructions
Servings: 18 cups
Calories: 18kcal
Detailed instructions and a recipe for both white and brown beef stock recipes. Recipe adapted from Wayne Gisslen's Professional Cooking.
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Ingredients
- 8 lb Beef or veal bones (cut into 3-4-inch pieces)
- 1 1/2 gallons cold water
For mirepoix
- 1/2 lb yellow onion (chopped)
- 4 oz celery (chopped)
- 4 oz parsnip (chopped, for white beef stock only)
- 4 oz carrot (chopped, for brown beef stock only)
- 4 oz tomato paste (for brown beef stock only)
Spices (tied in a cheesecloth):
- 1 Dried bay leaf
- 1/4 tsp dried thyme
- 1/4 tsp black peppercorns
- 4 parsley stems
- 1 whole clove
Instructions
Instructions for white beef stock
- Review the procedure for prepare white beef stock in the post.
- Rinse the bones in cold water.
- Blanch the bones by placing in a stockpot, covering with cold water, and bringing to a boil. Drain and rinse.
- Place the bones in the stockpot and cover with cold water. Bring to a boil, reduce heat to simmer, and skim the scum carefully.
- Add mirepoix and spices (tied in cheesecloth).
- Simmer for required length of time, skimming the surface as often as necessary (veal: 6–8 hours, beef: 8–10 hours).
- Strain through several layers of cheesecloth.
- Cool the stock and and refrigerate or freeze.
Instructions for brown beef stock
- Review instructions for brown beef stock preparation.
- Place (unwashed) bones in a roasting pan in a hot oven (about 425F) and brown for about 1 hours, until nicely browned.
- Transfer the bones from the roasting pan to a stockpot. Cover with water and bring to a simmer. Skim and let stock continue to simmer.
- Remove and reserve the fat from the roasting pan. Deglaze the pan with water and add to stockpot.
- Put the mirepoix and some of the reserved fat into the roasting pan and brown well in oven. Add tomato paste to mirepoix. Continue to brown until tomato paste turns a rusty brown color.
- Add browned mirepoix, tomato product, and sachet to the stockpot.
- Continue to simmer for 6-8 hour for veal bones and 8-10 hours for beef bones, keeping the bones covered with water.
- Strain through several layers of cheesecloth.
- Cool the stock in an ice bath, then refrigerate or freeze.
Nutrition
Calories: 18kcal | Carbohydrates: 4g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 60mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1195IU | Vitamin C: 4.2mg | Calcium: 12mg | Iron: 0.3mg