Easy Beef Stock How-To (Print Version)
# Ingredients:
01 -
1 1/2 pounds (675g) beef stew meat
02 -
1 pound (450g) bones with meat attached
03 -
2 ribs celery, broken into a few shorter pieces
04 -
2 pounds (900g) marrow-rich bones
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2 medium onions, halved and peeled
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2 large carrots, sliced in half
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2 garlic cloves
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20 black peppercorns, whole
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1 tablespoon apple cider vinegar
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A handful of fresh herbs like thyme, rosemary, or parsley
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2 dried bay leaves
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1 tablespoon concentrated tomato paste
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3 dried mushrooms
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Parmesan rind, if you have it (optional)
15 -
2 anchovy fillets for added flavor (optional)
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2 teaspoons salt
17 -
12 cups (3L) water
# Instructions:
01 -
Place all your ingredients in a massive pot. Try to tuck the smaller items like herbs and spices under the meat for easier skim-offs later. This helps but isn’t necessary.
02 -
Turn the heat on gently until the water just starts bubbling. Then lower it as much as you can so it's barely simmering. High heat clouds the liquid, so keep it low.
03 -
When the liquid begins to bubble, a foamy layer might form on top. Scoop it off with a strainer to keep things clear, though skipping this won't ruin the taste.
04 -
Leave it bubbling very softly for at least 3–4 hours, though 6 or more gives a deeper taste. No need to sprinkle in extra salt yet since you’ll add that when you cook a meal with this.
05 -
Use tongs to fish out big pieces first. Then pass everything through a fine strainer, tossing out bones and veggies. Keep the meat for other meals if you want.
06 -
Put the whole pot in a sink filled with ice-cold water. Be careful that the icy water doesn’t get into the pot—you just want it to cool the stock quickly.
07 -
Refrigerate overnight. The next morning, scrape off the hardened fat from the surface. You can throw it out or save it for something else. Don’t worry if the liquid looks like gelatin now; that’s a good thing.
08 -
Divide into smaller bags or containers to freeze. Lay bags flat, which saves more space. You can also freeze portions in an ice cube tray for easy use later.
09 -
If the liquid has thickened, gently heat it enough to make it thin again and stir it thoroughly. Then cool it back down before portioning for storage.
# Notes:
01 -
Cooking everything straight in water simplifies the process and packs in flavor. For a more toasted, nutty taste, try roasting the veggies and bones first.