Beef Bone Stock
*from The Dirty Apron Cookbook
(Don’t forget to learn the answer to our trivia question: “What region of BC does Blue Goose cattle come from?” [go to their website to learn more about them: www.bluegoosecattle.com] for your chance to win a copy of “The Dirty Apron Cookbook” and some stewing beef from Hills Foods on Friday Nov 27th)
11 lbs Beef bones
3 Tbsp Vegetable oil
2 Onions, skin on, roughly chopped
3 Carrots, skin on, roughly chopped
3 Celery stalks, skin on, roughly chopped
1 Bulb garlic, cut in half
6 Sprigs Thyme
15 Whole Peppercorns
4 Tbsp Tomato Paste
28 C. Water
- Preheat oven to 400F. Place the beef bones in a roasting pan and cook until lightly browned, 1 – 1½ hours. Set aside.
- Heat the vegetable oil in a large stockpot over medium-high heat. Add the onions, carrots, celery and garlic and sauté until caramelized, about 15 minutes.
- Stir in the thyme, peppercorns and tomato paste and cook for another 2 minutes.
- Add the beef bones and 26 cups of water and bring to a simmer.
- Place the roasting pan over high heat, add the remaining 2 cups of water, and using a wooden spoon, gently release all the caramelized juices and pieces of meat stuck to the bottom of the pan.
- Pour this liquid into the stockpot and simmer for 5 hours, skimming off any impurities that rise to the surface.
*Chef’s note: gently simmer, never boil stocks at this point of the process, as boiling will make the stock go cloudy.
- Set a fine chinois over a clean saucepan and strain the stock through it. Discard any solids.
- Place the stockpot over high heat and cook the stock until reduced to 8 cups. Remove from the heat and allow the stock to cool.
- Once cool, will keep refrigerated in an airtight container for up to 5 days or frozen in small batches for up to 2 months.