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HOW TO
Make Beef Stock

Freeze leftover meat bones or buy pre-package ones at your local market. Add a few vegetables, some herbs, and water—then get ready for what every great cook knows—homemade beef stock helps make the ordinary superb.

Refer to Beef Stock for the specifics of this recipe.

  1. Run cold water over the bones to remove any imperfections; pat dry.  
       
  2. Put the bones in a large, heavy-bottomed roasting pan, being careful not to let them touch each other. Roast them in the oven for 40 minutes, turning the bones over halfway through cooking.  
       
  3. While the bones are roasting, prep the vegetables: Cut the onions in half, and slice the carrots and celery into large pieces about 3–4 inches long. Cut the top of the garlic bulb off to expose the individual cloves. Set aside.  
       
  4. Remove the bones from the oven and use a pastry brush to quickly dot them with the tomato paste.  
       
  5. Add the vegetables to the pan and return to the oven. Roast for an additional 20 minutes, stirring once to turn everything over halfway through cooking.  
       
 

6. Place the cold water in a large, heavy-bottomed stockpot and add the roasted bones and vegetables, peppercorns, bay leaf, thyme, and parsley.

NOTE: Always start with cold water or the proteins will not release—and the stock will not be clear.

 
       
  7. Turn the heat to medium-high and bring to a lively simmer.  
       
  8.Skim off the scum that rises to the top. Do not allow the stock to boil, or it will become cloudy.  
       
  9. Maintain a consistent simmer for 8–10 hours and continue skimming any scum. You’ll notice that most of the scum rises during the beginning of the cooking process with very little later.  
       
  10. Remove the bones, vegetables, and herbs.and discard. Cool to room temperature  
       
  11. Place the roasting pan on top of the stove over a medium-high flame and heat until very hot. Deglaze the pan by pouring in one cup of water. Use a flat-edged wooden utensil to scrape all of the fawn—browned bits of flavor—from the bottom of the pan. Strain this liquid and add it to the stock.  
       
  12. Strain the stock through a large, fine mesh strainer—or a colander lined with cheesecloth—into a large, heat-resistant bowl.  
       
  13. Refrigerate overnight, then remove and discard the fat that has risen and solidified on the surface of the stock..  
       
  14.For convenient storage, freeze stock in small portions in ice cube trays or zip-lock bags, then thaw just what you need for everyday use.  
   

Barbara Adams Beyond Wonderful
How To Cooking Tips and Techniques.