Beef Stock- Master Chefs

Name: Beef Stock- Master Chefs
Ingredients: 2 tablespoons vegetable oil vegetable; 6 pounds soup bones beef, meaty; 2 each onions medium, trimmed, quartered, don't peel; 2 each carrots large, peeled, trimmed, coarsely chopped; 2 each celery stalks, trimmed,, coarsely chopped; 1 each leeks trimmed, halved, lengthwise, coarsely, chopped, (white and, green parts); 4 each garlic cloves,; 1 bunch parsley leaves stems; 2 cups water plus more as needed; 2 each tomatoes medium, fresh or canned, cored, coarsely chopped; 1/2 teaspoon thyme dried, or; 3 each thyme sprigs; 2 each bay leaves; 2 each cloves; 3/4 teaspoon salt coarse; 8 each peppercorns

16 ingredients

20 steps

Ingredients

2 tablespoons vegetable oil vegetable
6 pounds soup bones beef, meaty
2 each onions medium, trimmed, quartered, don't peel
2 each carrots large, peeled, trimmed, coarsely chopped
2 each celery stalks, trimmed,, coarsely chopped
1 each leeks trimmed, halved, lengthwise, coarsely, chopped, (white and, green parts)
4 each garlic cloves,
1 bunch parsley leaves stems
2 cups water plus more as needed
2 each tomatoes medium, fresh or canned, cored, coarsely chopped
1/2 teaspoon thyme dried, or
3 each thyme sprigs
2 each bay leaves
2 each cloves
3/4 teaspoon salt coarse
8 each peppercorns

Directions

1

Preheat oven to 450 F.
2

Put the oil in a roasting pan and heat briefly in the oven.
3

Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.
4

Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat.
5

Roast 30 minutes longer.
6

Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot.
7

Drain off as much of the fat as possible.
8

Place the roasting pan over medium-high heat (use 2 burners if necessary), and add 2 cups of cold water and boil briefly.
9

Scrape up all of the browned bits into the water.
10

Transfer the liquid to the stock pot and add enough cold water to cover.
11

Bring slowly to a boil, skimming off all of the froth that forms.
12

Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt.
13

Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients.
14

Skim whenever necessary.
15

Add peppercorns for the last 15 minutes of the simmering.
16

Strain the inchsoup inch into a large bowl through a colander lined with a double layer of dampened cheesecloth.
17

Gently press the solids to extract all of the liquid, and discard the solids.
18

Pour the stock into containers for storage and label and date them.
19

The stock will inchkeep inch for up to 3 days in a refrigerator, and up to 6 months in a freezer.
20

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985