Classic Beef Stock Base (Printable version)
Deeply flavored beef base with roasted bones, aromatic herbs, and vegetables for soups and sauces.
# What you need:
→ Meats
01 - 3.3 pounds beef bones (preferably marrow or knuckle, cut into pieces)
02 - 1.1 pounds beef shank or oxtail (optional)
→ Vegetables
03 - 2 large onions, quartered
04 - 2 carrots, peeled and chopped
05 - 2 celery stalks, chopped
06 - 1 leek, cleaned and chopped (optional)
07 - 1 head garlic, halved horizontally
→ Herbs & Spices
08 - 2 bay leaves
09 - 8 black peppercorns
10 - 4 sprigs fresh thyme or 1 teaspoon dried thyme
11 - 4 sprigs fresh parsley
12 - 2 whole cloves
→ Others
13 - 2 tablespoons tomato paste
14 - 10.6 cups cold water
15 - 1 tablespoon vegetable oil
16 - Salt, to taste
# How To:
01 - Preheat oven to 425°F. Place beef bones and shank or oxtail on a roasting pan. Roast for 30 to 40 minutes, turning once, until deeply browned.
02 - Move roasted bones and meat to a large stockpot. Pour off any fat from roasting pan and discard.
03 - In the same roasting pan, toss onions, carrots, celery, and leek with tomato paste and vegetable oil. Roast for 15 to 20 minutes until caramelized. Add vegetables to stockpot.
04 - Pour a small amount of water into roasting pan, scraping browned bits, and add this liquid to the stockpot.
05 - Add garlic, bay leaves, peppercorns, thyme, parsley, and cloves to the stockpot.
06 - Pour cold water over ingredients in stockpot until fully submerged. Bring to a gentle simmer over medium heat without boiling.
07 - Lower heat to low and simmer uncovered for 4 hours, skimming off any scum or fat occasionally.
08 - Strain stock through a fine-mesh sieve or cheesecloth into a clean container. Discard solids.
09 - Allow stock to cool before refrigerating. Skim off any solidified fat from the surface before use.
10 - Add salt to taste before serving or incorporating into other preparations.
# Expert Advice:
01 -
- A silky, rich base that turns humble soups and stews into something restaurant-quality, and you made it yourself.
- The house fills with this deep, savory aroma for hours that no candle could replicate.
- Once frozen, you have liquid gold on hand whenever inspiration strikes.
02 -
- Never stir vigorously once the stock is simmering; each gentle motion keeps it clear, while stirring clouds it with tiny particles you'll regret later.
- That first taste, before you add salt, reveals the true depth of your work—don't skip tasting to season properly at the end.
03 -
- Cold water extracts flavors more completely than hot, so resist the urge to start with boiling water—patience at the beginning pays off at the end.
- The fat that solidifies on top isn't waste; save it as schmaltz for roasting vegetables or making pastry if you're feeling adventurous.