In their simplest form, stocks are made by slowly simmering bones in pure filtered water with mirepoix (a mixture of roughly chopped aromatic vegetables), and a sachet of herbs and spices. Stocks are the foundation for making soups, stews, gravies, sauces, and reductions.
By Chef Colombe
Grass-Fed Beef Stock
Yield: Approximately – 2-3 quarts
6 lbs. of beef bones (rib, hip and joint bones are preferred) from grass fed and finished beef
1 ½ cups chopped, cored but unpeeled organic tomatoes
2 organic carrots, scrubbed and coarsely chopped
4 stalks organic celery, coarsely chopped
2 medium organic yellow onions, halved
2 organic leeks trimmed, washed and coarsely chopped
2 whole cloves
8 cloves organic garlic, peeled and lightly crushed
4-5 quarts of very cold filtered water
Herb bouquet (French bundle of fresh herbs including 3 sprigs parsley, 2 sprigs thyme, 1 bay leaf, and 3-5 peppercorns, all wrapped up in a 6″ square of cheesecloth and tied with string.)
You will also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done.
- Preheat oven to 400° F. Arrange the bones in a roasting pan, in one layer if possible, and spread the raw aromatic vegetables among and around the bones.
- Roast the bones and veggies for about an hour, turning occasionally. You want them well browned but not burned.
- Transfer the bones and vegetables from your roasting pan into your stock pot. Pour about ½ inch of water into the roasting pan and simmer on top of the stove, scraping up any brown bits from the bottom of the pan with a wooden spoon, and then pour into your stock pot with the browned bones.
- Add herb bouquet and cover with 4-5 quarts of water. Bring to a boil over high heat then reduce heat to low and simmer, uncovered until stock is reduced by two thirds, about 4 hours, adding more water, if necessary to keep the ingredients submerged.
Occasionally skim off any foam and impurities that rises to the surface. Grass fed and finished and healthy animals will produce much less of this than conventional animals.
- Strain the stock and discard solids using a strainer lined with cheesecloth. Transfer stock to a bowl and let cool. Refrigerate the stock overnight. When stock is cold, remove and discard the fat that has formed on the surface.
Stock may be stored for up to three days in the fridge or in the freezer for up to six months.