Traditional Beef Stock
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
8
4 hours 30 minutes
Prep time
30 minutes
Cook time
4 hours
This Traditional Beef Stock recipe is inspired by classic culinary techniques. A staple in many French kitchens, it forms the backbone of many dishes, from soups to sauces. It showcases the art of extracting flavour through slow cooking—a method used by chefs around the world to elevate their dishes. The use of bones and aromatic vegetables ensures a complex, rich flavour that only a homemade stock can provide.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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1.5 kilograms Beef bones (preferably a mix of marrow and knuckle bones) (cut into smaller pieces)
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4 litres Cold water
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3 large Carrots (roughly chopped)
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3 large Celery sticks (roughly chopped)
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2 large Onion (halved, skin on)
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4 large Garlic cloves (smashed)
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2 pieces Bay leaves
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2 teaspoons Fresh thyme (or 1 teaspoon dried thyme)
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1 teaspoon Black peppercorns
Instructions
- 1. Prepare the ingredients: Chop the carrots, celery, and onion as instructed. Smash the garlic by placing the knife flat on top and pressing down gently until it bursts. There's no need to peel the onion or garlic, as the skins add flavour to the stock.
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2.
Roast the bones:
Preheat the oven to 220°C. Place the beef bones on a baking tray and roast for about 30-45 minutes, or until they are deep brown. This will give the stock a richer flavour.
Keep an eye on the bones to prevent burning.
- 3. Combine ingredients in the stockpot: In a large stockpot, add the roasted bones, chopped vegetables, garlic, bay leaves, thyme, and black peppercorns. Pour in 4 litres of cold water, ensuring everything is submerged.
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4.
Simmer the stock:
Bring the pot to a boil over medium heat. Once boiling, reduce the heat to low and allow the stock to simmer gently for 4-6 hours. Skim off any foam or impurities that rise to the top occasionally.
Do not let the stock boil vigorously; it should just be bubbling gently. Stir occasionally and keep an eye on the foam.
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5.
Strain the stock:
After simmering, remove the pot from the heat. Strain the stock through a fine mesh strainer or cheesecloth into another large pot or bowl. Allow the stock to cool slightly, then discard the solids.
Be careful of hot steam and ensure that the strainer is properly placed to catch all solids.
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6.
Cool and store the stock:
Let the strained stock cool to room temperature. Once cool, refrigerate or freeze for later use. The fat will rise to the surface and solidify; you can skim this off before using the stock if desired.
Ensure the stock is cooled properly before refrigerating to prevent bacterial growth.
Tips and Variations
- You can add herbs like parsley or rosemary for additional flavour if desired.
- For a deeper colour, you may roast the vegetables along with the bones.
- Stock can be stored in the freezer for up to 3 months; just make sure to use freezer-safe containers.
Equipment Required
Suggested Pairings
Sides
Drinks
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A nice red wine pairs well with the rich flavours of beef stock-based dishes.
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Sparkling water is a refreshing choice to balance the richness of beef stock-based meals.
Other Food Dishes
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The rich beef stock is the perfect base for a classic French onion soup, enhancing its depth and flavour.
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Use the stock as a base for a hearty beef stew, creating a delicious and warming meal.
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A wonderful stock to use for cooking risotto, imparting flavour throughout the dish.