I'm a big fan of homemade stocks... they are so much better than even the best commercial stocks.
Beef Stock (Brown Stock)
Many people think that stocks are difficult to make. They are not! Stocks are time consuming, but the stove does most of the work.
What’s the difference between stock and broth? A stock is based on bones while a broth (or bouillon) is based on meat. While a properly prepared broth is flavorful, a stock delivers a richer mouth feel because of the gelatin extracted from the bones.
The trick for making a great stock (vegetable, fish, chicken, veal or beef) is don’t rush it. For beef or veal stock, take the time to brown the bones and roast the vegetables. Bring the stock to a simmer, don’t let it boil. Skim the stock often and you will be rewarded with a wonderful stock that can be used for soups, sauces, gravies or preparing a classic demi-glace (a combination of beef stock and espagnole sauce that is fortified with Madeira and reduced).
5 pounds beef marrow bones, cut into 3-inch pieces
Olive oil (not the good stuff)
1 (6-ounce) can tomato paste
2 stalks celery, rinsed and chopped
2 carrots, washed and chopped
2 onions, peeled and quartered
1 leek, chopped and well-rinsed
1 cup red wine
2 tablespoons whole peppercorns
4 bay leaves (Turkish or California, your choice)
3 sprigs fresh thyme
4 sprigs fresh parsley
6 whole cloves
2 tablespoons apple cider vinegar
Cold water
Preheat the oven to 425 degrees F.
Spread the bones on a roasting pan and drizzle with olive oil. Roast for about an hour, turning once. Remove from the oven and brush the bones with the tomato paste. Add the vegetables and roast another 30 minutes.
Drain the fat from the pan and reserve for another use (I use it for browning pot roasts, etc. or making Yorkshire pudding). Transfer the roasted bones and vegetables to a 6 1/2-quart stock pot. Deglaze the roasting pan with the wine (or water) and pour into the stock pot. Add the peppercorns, bay leaves, thyme, parsley and cloves. (You could make a cheesecloth sachet but you really don’t need to as the stock will be strained.) Cover the bones with cold water. Add the vinegar.
Bring the bones and vegetables to a simmer over medium heat. Don’t let the stock boil. Every thirty minutes or so, skim off any foam that rises to the top of the pot. Let the stock simmer, uncovered, for at least six hours. (It can simmer for up to 24 hours.) Add a little more water and lower the heat if you are getting too much evaporation.
When the stock is done, strain it through a cheesecloth-lined colander. Chill quickly, then refrigerate overnight. Skim off the fat that has solidified on top and discard (or reserve for braising). This batch yielded one cup fat and 5 1/2 cups of stock.
(If desired, the stock can be returned to the stovetop and reduced by one-half producing a very concentrated stock.)
I pour the cooled stock into ice cube trays and freeze the trays. When frozen, transfer the stock cubes to a resealable plastic bag and store in the freezer for future use.
Beef marrow bones ready for roasting
One hour later, nicely browned and some of the fat rendered
Time to add the veggies
About 30 minutes later everything is ready for a swim
All the ingredients in the stock pot and covered with cold water.
A quick stir and time to simmer for a few hours.
