Wednesday, May 21, 2014

Beef Stock from Culinary Fundamentals

Yield: 2 quarts

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall


1 fluid ounce Vegetable oil
4 pounds Beef hind shank, cut crosswise
3 quarts Cold water
2 teaspoons Salt
8 ounces Mirepoix, medium dice
4 ounces Tomato concassé
1 each Sachet d'epices


1. Preheat oven to 375°F. Pour the oil into a half sheet pan or roasting pan and place the pan in the oven. When the oil is hot, after about 5 minutes, add the beef shank pieces to the pan and roast, turning brown all sides evenly, 30 minutes. (Note: Roasting the beef is optional, but contributes a rich color and flavor in the finished broth.)

2. Put the beef shank pieces into a stock pot and add the cold water. The water should cover the bones by about 2 inches. Add the salt and bring to a simmer over medium heat. Reduce the heat to establish a gentle simmer. Skim the surface with a skimmer or a spoon as necessary throughout simmering time. 

3. While the broth comes to a simmer, add the mirepoix and tomato concassé to the same pan used to roast the bones and return to the oven. Roast until the onions are golden and the tomatoes have a rich, sweet aroma, 15 to 20 minutes. After the broth has simmered for 2 hours, add the roasted vegetables to the pot. Add a ladle full of the broth to the roasting pan and stir well to release any drippings. Add these to the pot as well. Continue to simmer for another hour.

4. Add the sachet to the broth after it has simmered a total of 3 hours and continue to simmer until the broth is richly flavored with a good body, another hour. Taste and adjust the seasoning with salt and pepper is necessary.

5. Strain the broth through a fine wire mesh sieve or cheesecloth. It is ready to serve now, use as an ingredient in another dish, or it may be properly cooled and stored for later use.

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