Ingredients with Measurements:
- 4 pounds beef bones
- 2 onions, peeled and quartered
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, peeled and smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 12 cups water
Special equipment needed:
- Large stockpot
- Fine mesh strainer
- Cheesecloth
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the beef bones on a baking sheet and roast in the oven for 30 minutes, or until browned.
3. In a large stockpot, add the roasted beef bones, onions, carrots, celery, garlic, bay leaves, black peppercorns, and water.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 4-6 hours, skimming any foam or impurities that rise to the surface.
5. After 4-6 hours, remove the pot from the heat and let it cool slightly.
6. Strain the stock through a fine mesh strainer into a large bowl or pot.
7. Line the strainer with cheesecloth and strain the stock again to remove any remaining solids.
8. Let the stock cool completely, then store it in airtight containers in the refrigerator or freezer.
Time:
Preparation time: 15 minutes
Cooking time: 4-6 hours
Temperature:
Oven temperature: 400°F
Serving size:
Makes about 8 cups of beef stock
Nutritional information:
Calories: 20
Fat: 0g
Carbohydrates: 3g
Protein: 2g
Sodium: 50mg
Substitutions for ingredients:
- Beef bones can be substituted with chicken or pork bones.
- Vegetables can be substituted with any other vegetables of your choice.
Variations:
- Add herbs like thyme, rosemary, or parsley for extra flavor.
- Use red wine instead of water for a richer flavor.
Tips and tricks:
- Skim the foam and impurities from the surface of the stock to ensure a clear and flavorful broth.
- Use a ladle to remove the stock from the pot to avoid disturbing the sediment at the bottom.
- Freeze the stock in ice cube trays for easy portioning.
Storage instructions:
Store the beef stock in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Reheating instructions:
Reheat the beef stock in a pot over low heat until warmed through.
Presentation ideas:
Serve the beef stock in a bowl with crusty bread on the side.
Garnishes:
Garnish the beef stock with chopped fresh herbs like parsley or chives.
Pairings:
Pair the beef stock with a hearty beef stew or use it as a base for soups and sauces.
Suggested side dishes:
Serve the beef stock with a side salad or roasted vegetables.
Troubleshooting advice:
If the stock is too salty, dilute it with water or unsalted broth.
Food safety advice:
Make sure to cook the beef stock to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Beef stock has been a staple in French cuisine for centuries and is used as a base for many classic dishes like French onion soup and beef bourguignon.
Flavor profiles:
Beef stock has a rich, savory flavor with a slightly sweet and nutty undertone.
Serving suggestions:
Serve the beef stock as a warm and comforting drink or use it as a base for soups, stews, and sauces.
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