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Active Time
20 min
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Total Time
6 1/2 hr
Beef stock (often called brown stock) is no more difficult to make than chicken stock, and just a small amount of it can be used to great effect in all sorts of dishes.
Ingredients
Makes about 8 cups
Special Equipment
Step 1
Put oven rack in middle position and preheat oven to 450°F.
Step 2
While oven heats, wrap parsley, thyme, and bay leaf in cheesecloth and tie into a bundle with kitchen string to make a bouquet garni.
Step 3
Spread beef shanks, veal shanks, onions, and carrot in a large flameproof roasting pan, then brown well in oven, turning occasionally, about 1 hour.
Step 4
肉和蔬菜转移到6 - 8夸脱圣ockpot. Add 2 cups water to roasting pan, then straddle pan across 2 burners and deglaze by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Add deglazing liquid to stockpot along with 4 quarts water, celery, salt, and bouquet garni. Bring to a boil and skim froth. Add remaining 1/2 cup water, then bring mixture to a simmer and skim any froth.
Step 5
Simmer gently, uncovered, skimming froth occasionally, until liquid is reduced to about 8 cups, 3 to 5 hours.
Step 6
Pour stock through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, then chill, covered (it will be easier to remove fat when chilled).
Stock keeps, covered and chilled, 1 week or frozen 3 months.
Leave a Review
Reviews (4)
Back to TopI make this once a month. Best, simplest beef stock recipe I've found. I don't do the bouquet garni thing; I just toss the herbs into the pot. Otherwise, follow it to the letter. I will keep making this once a month.
davidearls
Kingsville, MO
1/29/2011
Great aroma!
awilke
4/17/2005
I found roasting the veggies really increased the sweetness of the stock the first time I made it. The second time I roasted the meat and added the veggies to the stock pot and it was much better.
Anonymous
Calgary, AB
2/26/2005
This is a good basic stock recipe, and I like the addition of the veal bones. I would note that you need to avoid cutting the onion into small pieces as it's likely to burn being roasted for an hour. I chopped all the vegetables and it burned the onions. I scooped them out and started again. Don't skip the roasting stage -- it makes all the difference in the flavor and color of a brown stock.
Anonymous
Seattle
11/30/2004
