Brown Beef Stock – The Culinary School Recipe

browed-beef-bones

So after that big discussion over beef vs veal bones for stock, for me it all comes down to one simple truth.  There are no veal bones — free-range or not — available on this Island.

I guess that means I’m going with beef.

May Chef P forgive me…

tomato-paste

skimmer

Beef Stock

Yield: 2L

Beef Bones (3” to 4” pieces) 5 lb 2 kg
Onion, large dice 1½ C 200 g
Celery, med dice ¾ C 100 g
Carrot, med dice ¾ C 100 g
Tomato Paste 3 T 45 g
Cold Water see Tips below
Bouquet Garnii 6 peppercorns, 2 sprigs thyme, 6 sprigs parsley, 2 bay leaves

lb=pound            kg=kilogram       C=Cup                   g=gram

T=Tablespoon   Q=Quart              L=Litre

Preheat the oven to 400˚.  Place the bones one layer deep in a pan, and roast until beginning to brown, approx. 15-20 minutes.

Reduce the oven to 375˚.  Turn the bones, then add the mirepoix (onion, celery and carrot) to the pan and roast another 15 minutes, or until the vegetables begin to brown.

Use a pastry brush to brush the tomato paste onto the bones and vegetables.  Return to the oven for 5-10 minutes, then remove the pan and turn off the oven.

Using tongs, transfer the bones to a stockpot.  Use a slotted spoon to transfer all of the veggies (and as little of the fat) into the stockpot.  Pour off all of the grease, then use some of the cold water to deglaze the roasting pan.

Add the deglazing liquor and enough cold water to the to cover the bones tompletely (by at least 2” – see Tips below).  Bring to a boil over med-high heat, then ìmmediately reduce the heat to a VERY SLOOOOW simmer.  Skim the surface of the stock to remove impurities and fat.

Add the bouquet garnii to the pot and continue to simmer, uncovered for 6-8 hours.  Skim and top up the water as needed.

Remove from the heat, strain (see Tips below), degrease, cool and refrigerate.

The next day (or several hours later), remove the stock from the refrigerator and lift the hardened fat from the surface of the cold stock.

 

brown-beef-stock

Tips:

  • The standard ratio for mirepoix in a brown stock is 2 parts onion to 1 part each of carrots and celery.
  • Start with cold water in order to extract the maximum flavour and gelatin from the bones.
  • The standard water-to-bone ratio that I learned: add enough water to cover the bones, then add one third that amount again.
  • Stain the hot stock into a glass or metal container (not plastic) to speed cooling and reduce the amount of time the stock sits out of refrigeration.
  • If you have a convection oven, use that to do all of the roasting.  Decrease the temperature by 25° in each step and watch the cooking times carefully.  Things will go a little faster.  I roasted the 2kg of bones for this batch in our counter top convection oven.
  • If you wish, you can save the bones to produce a second stock called a Remouillage.  But I’ll have to leave that for now.  I promise to complete my thought process (and provide a method) in a later post.

Beef Stock

Yield: 2L

Beef Bones (3” to 4” pieces)

5 lb

2 kg

Onion, large dice

1½ C

200 g

Celery, med dice

¾ C

100 g

Carrot, med dice

¾ C

100 g

Tomato Paste

3 T

45 g

Cold Water

3 Q

3 L

Bouquet Garnii

6 peppercorns, 2 sprigs thyme, 6 sprigs parsley, 2 bay leaves

lb=pound            kg=kilogram       C=Cup                   g=gram

T=Tablespoon   Q=Quart              L=Litre

Preheat the oven to 400˚.  Place the bones one layer deep in a pan, and roast until beginning to brown, approx. 15-20 minutes.

Reduce the oven to 375˚.  Turn the bones, then add the mirepoix (onion, celery and carrot) to the pan and roast another 15 minutes, or until the vegetables begin to brown.

Use a pastry brush to brush the tomato paste onto the bones and vegetables.  Return to the oven for 10 minutes, then remove the pan and turn off the oven.

Using tongs, transfer the bones to a stockpot.  Use a slotted spoon to transfer all of the veggies (and as little of the fat) into the stockpot.  Pour off all of the grease, then use some of the cold water to deglaze the roasting pan.

Add the deglazing liquor and the rest of the cold water to the stockpot.  Add extra water as required to cover the bones completely (by at least 2” – see Tips below).  Bring to a boil over med-high heat, then reduce the heat to a VERY SLOOOOW simmer.  Skim the surface of the stock to remove impurities and fat.

Add the bouquet garnii to the pot and continue to simmer, UNcovered for 6-8 hours.  Skim occasionally.

Remove from the heat, strain (see Tips below), degrease as much as possible, cool and refrigerate.

Tips:

·The standard water-to-bone ratio that I learned (add enough water to cover the bones, then add one third that amount again.

·Stain the hot stock into a glass or metal container (not plastic) to speed cooling and reduce the amount of time the stock sits out of refrigeration.

·

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