Diary of a Chef · Just Chefn Around

Beef Stock or Brown Veal Stock

6–8 hours · 1 gallon

By Diary of a Chef · from French Classics

Ingredients

• 1 tbsp vegetable oil, or other oil
• 10 lb beef or veal bones, including knuckles and trim
• 3 tbsp tomato paste
• 2–3 cups red wine (water is also acceptable)
• 8 oz onion, roughly chopped (mirepoix)
• 4 oz celery, roughly chopped (mirepoix)
• 4 oz carrot, roughly chopped (mirepoix)
• water, as needed
• 10 parsley stems
• 2 bay leaves
• 6–8 peppercorns, cracked
• 4 sprigs fresh thyme, or 1 tsp dried

Instructions

1. 1Roast the bones

   Preheat oven to 400°F. Thaw and dry the bones, rub with oil, and arrange in a roasting pan without overcrowding. Roast 40–60 minutes until golden brown. Pour off and reserve the fat.

2. 2Paste the bones

   Lower the oven to 300°F. Smear the roasted bones with tomato paste and cook 4–6 minutes without burning.

3. 3Caramelize mirepoix

   Caramelize the mirepoix in a small amount of the reserved fat in a separate pan.

4. 4Deglaze

   Deglaze the roasting pan with red wine or water, scraping to release the fond.

5. 5Build the pot

   Place bones, paste, and deglazing liquid in a stockpot. Add water to cover by about 2 inches. Add the caramelized mirepoix and aromatics.

6. 6Simmer 6–8 hours

   Bring to a boil over medium-high heat, then immediately lower to a LOW simmer for a minimum of 6–8 hours. Skim as necessary; top up water if needed.

7. 7Strain and finish

   Strain through cheesecloth or a chinois. Use immediately, reduce dramatically (jus or glace de viande), or cool properly and store.

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French Classics