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Beef stock infographic. In the infographic there are a pot, beef walking, beaf head, spoon, ladle, bones and other thing related to beef stock

Brown Beef Stock

A stock is a flavorful liquid made by gently simmering bones, meat, vegetables, and aromatics in water. It works as the foundation for countless dishes because it extracts both flavour and collagen, which turns into gelatine and gives sauces, soups, and braises their rich body.
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Prep Time 30 minutes
Cook Time 13 hours 30 minutes
Refrigeration 10 hours
Total Time 1 day
Course: Sauces
Cuisine: French cuisine
Ingredients Method

Ingredients
  

  • 2 kg Beef bones (You can use mix of marrow bones, knuckles, joints, and meaty bones)
  • 165 g White Onion (~One medium sized white onion)
  • 85 g Carrots (~One medium sized carrot)
  • 35 g Celery stalk (~One celery stock)
  • 4-5 cloves Garlic
  • 30-40 g Tomato paste (Enough to brush the top of the bones).
  • 1-2 Bay leaves
  • A bunch of Thyme (~7-8 sprigs)
  • A bunch of Parsley (~7-8 sprigs)
  • 3 L Cold water (Enough to cover the bones)
  • 200 mL Hot water (For deglazing)

Method
 

  1. Prepare the ingredients:
    Gather you ingredients.
    Roughly chop the onion, carrot, and celery stalk. Crush the garlic cloves.
    Ingredients used for the beef stock: From left to right- Beef bones, thyme, carrots, celery, white onion, garlic, bay leaves, tomato paste and on top- parsley
  2. Wash the bones with cold water.
    Beef bones should be washed with cold water. Photo of the procedure.
  3. Roast the bones:
    Bake the bones together with the vegetables at 230°C for about 60–90 min.
    Ingredients ready to be baked at 230 deg C
  4. 30 min in spread a thin layer of tomato paste on top of the bones. Return and cook for another 30-60min. Check them regularly, and if they start to burn, remove them from the oven.
    Photo showing beef bones that were baked for 30 min and then are covered with tomato paste.
  5. Add the browned bones to a large pot.
    Bones in a pot
  6. Add enough cold water to just cover the bones (about 3 L in my case).
    Add water to the bones in the pot.
  7. The roasting tray will have browned fond on the bottom; deglaze it with 200 mL of hot water.
    Deglaze the fond with how water.
  8. Gently heat to a simmer:
    Using medium heat, bring the water to a gentle simmer. Do not boil!
  9. Skim the foam:
    Foam will start to appear on top of the liquid. Using a ladle, spoon or sieve carefully remove it.
  10. After 30 min add vegetables and the bouquet garni to the pot.
    Photo is showing how vegetables and bouquet garni is added.
  11. Simmer for 12h. Skim every 10–15 min for the first few hours. Check from time to time and if the water level drops, add enough water to again cover the bones.
  12. Strain the liquid:
    Once the 12h have passed, strain the liquid through a fine sieve or cheesecloth. Do not push and force the meat and the bones, because the stock can cloud.
    The brown beef stock after straining. One can see the fat that is floating on top.
  13. Cool the liquid and store:
    Allow the stock to cool to 60°C (140°F) and then cool rapidly with ice or immediately refrigerate.
    After one night, any remaining lipids should be solidified on the top of the stock, so make sure to carefully remove it.
    You can keep the finished stock in the refrigerator for up to 3–4 days, or you can freeze it for long-term storage.
    After one night in the refrigerator, the fat will solidify and can be easily removed.