Roasted the bones, then made a fabulous beef stock for my risotto. Yes, a wonderful Sunday dinner it was! Whether you are making a hearty stew, a beef vegetable soup, or a brown sauce, great stock is invaluable to the depth of flavor it provides.
If you need more information about make in stock, it’s right here!
Beef stock requires an investment of both time and money, but it is well worth it when you are making beef bougignon, osso bucco or a hearty risotto.
- 8 pounds meaty beef or veal bones or a combination
- 2 onions chopped coarsely
- 2 carrots chopped coarsely
- 2 ribs celery chopped coarse
- 2 cloves garlic peeled
- 1 teaspoon black peppercorns
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 parsley stems
- COLD water
- ½ teaspoon salt
Heat the oven to 450°F. Spread the bones in large shallow roasting pans and roast for 40 minutes or until well browned. Turn the bones, add the onions, carrots and celery, and roast another 20 minutes. Transfer the roasted bones and vegetables to a pot the holds at least 8 quarts. Pour off the fat from the roasting pans and deglaze them with 2 cups of the water. Add this to the pot, along with the garlic, peppercorns and herbs. Add enough COLD water to nearly cover the bones and vegetables.
Bring to boil; add the salt. Lower the heat and simmer uncovered for 4 hours, skimming occasionally. Strain. Taste and reduce for flavor if necessary. Chill immediately in an ice bath or in the refrigerator. When chilled, skim off the fat.
Yields about 3 quarts rich stock.
MEAT GLAZE (or GLACE):
If you have limited freezer space or just want to have some glaze around for quick sauces, boil any stock down until it becomes sticky and coats the back of a spoon. To make 4 ounces of meat glaze requires 1 quart of stock. Boil rapidly at the beginning, but slow down toward the end to prevent burning.
Meat glaze is used to reinforce sauces or as a base for butter sauces. It can easily be reconstituted (1/2 cup glaze to 3-1/2 cups water) to make stock again. It freezes easily.