Beef stock
ByronTalbott · ♥ 474 likes · 7.3K views · 4 min video
Read about bones for stock in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5 lb beef bones
- 1 can canned tomato
- 3–4 cloves garlic
- 2–3 leaves bay leaf
- 1 tbsp black peppercorn
- 2 parts onion
- 1 parts celery
- 1 parts carrot
Roast the beef bones in an oven at 400F or more for 15 to 20 minutes, until dark golden brown; flip them partway.
Roast the mirepoix with the bones in the oven, or in a pan on high heat with a little oil, until well caramelized and charred.
- water or wine
Add the roasted beef bones, garlic, bay leaf and black peppercorn; deglaze the roasting pan with water or wine and add it.
- water
Cover with water and cook at least 6 hours; 12 to 18 hours is ideal.
Skim excess fat, strain, and portion into labelled freezer containers.