Brown Beef Stock Recipe
Here is a recipe for how to make Brown Beef Stock from scratch that's perfect for the traditional foods home cook. You can use your stock as a base for braising vegetables, gravies, sauces, stews, and soups, especially Traditional French Onion Soup.
Servings: 60 ounces
Equipment
- 1 half-sheet pan or shallow roasting pan
- 1 tongs
- 1 Large stockpot
- 1 slotted spoon or spider strainer
- 1 Colander or mesh strainer
- 1 Flour sack towel or cheesecloth
- 1 Large bowl
- 3-4 1 and 2 cups storage containers
Ingredients
- 3 lbs Beef Shanks
- 3 lbs Beef Marrow Bones
- 1/4 cup Tomato Paste
- 1 large Onion unpeeled, cut in half with each half-quartered
- 2 Carrots unpeeled and rough chopped
- 2 Stalks of Celery rough chopped
- 1 Bunch of Herbs, tied with twine Thyme and Bay Leaves work well
- 1 cup Red Wine or Dark Colored Fortified Wine Fortified wines such as Red Vermouth, Marsala, Madeira, or Dry Sherry, etc.
- Water to cover the ingredients and deglaze pan
Instructions
- Preheat the oven to 450°F (232°C).
- Place the marrow bones and the beef shanks into a shallow roasting pan and smear each piece with tomato paste.
- Add the carrots and onion to the roasting pan and place the pan into the preheated oven.
- Roast everything until the bones and meat are a deep, rich brown and well caramelized. This process may take from 30 to 40 minutes. (Turn the bones once at the halfway cooking point.)
- Once the bones and meat are well roasted, remove the pan to a heatproof surface and transfer the contents to a large stockpot.
- Pour any fat and liquid from the pan into the stockpot.
- Use a red wine or dark-colored fortified wine to deglaze the pan and transfer all the bits to the stockpot.
- Add the celery and herbs to the stockpot.
- Add water to the stockpot just to cover the ingredients and bring the entire mixture up to a rolling boil.
- Immediately turn the stovetop heat down to its lowest setting and skim off any foam that has risen to the top.
- Allow the stock to simmer, uncovered, for four to five hours until slightly reduced and rich brown in color.
- When finished simmering, transfer the stockpot to a heatproof surface, remove all the solids from the stockpot, and strain the stock through a floursack towel or cheesecloth-lined colander into a clean bowl.
- Stock can be allowed to cool in the refrigerator overnight, and then the fat can be removed, or the stock can be defatted once strained using a fat separator.
- Store brown stock in airtight containers, refrigerated for up to one week, or in freezer-proof containers, frozen for up to three months.
Video
Notes
Find this recipe and video at https://marysnest.com/how-to-make-brown-beef-stock-from-scratch/
For more traditional foods recipes and a guide to build your traditional foods kitchen, get my bestselling book, The Modern Pioneer Cookbook, at https://marysnest.com/my-cookbook/
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