This is a kitchen staple that every chef needs.
Brown stock is a staple in cooking and is the base for a ton of recipes. Brown stock is a highly gelatinous and makes for a rich and flavourful stock. In French cooking, traditionally a veal stock is used but a beef stock is also great. The beef stock will have a deeper and heartier flavour whereas the veal will be more delicate. You can use this stock to make delicious sauces (like a demiglace), gravies, braises, stews and soups. There are a ton more uses for stock so it's great to keep on hand in the freezer!
Found in: MEAT: Everything You Need to Know
- 8 lbs Bessie beef bones (or veal). Use a combination of neck and marrow bones.
- 2 tablespoons extra-virgin olive oil
- 4 stalks of celery (remove leaves) cut into 3 or 4 pieces each.
- 1 leek, halved lengthwise and thoroughly cleaned.
- ¼ cup plus 1 tablespoon tomato paste
- ¾ lb. yellow onions, peeled and quartered
- ¾ lb. carrots, cut into 3 or 4 pieces each
- 1 medium tomato, halved
- 8 large cloves garlic, halved
- 12 sprigs of fresh Italian parsley
- 2 sprigs fresh thyme
- 8 black peppercorns
- 1 bay leaf
- Cutting board
- Large stockpot
- Baking sheet
- Receive your Bessie Box delivery after choosing the neck bones and marrow bone add on.
- Defrost bones.
- Give the bones a quick rinse under cold water to remove any particles that could cloud the stock.
- Preheat oven to 450F
- Arrange bones in a single layer on a baking sheet and roast until golden brown all over (1 - 1 ½ hours). Make sure to turn the bones over to roast evenly.
- Heat oil in large stockpot for ~2 minutes or until it slides easily in the pan.
- Add celery and leek and cook until they are golden brown (8 – 10 minutes).
- Add tomato paste and cook until paste darkens in colour slight (~2 minutes). Remove from heat.
- Remove bones from the oven and transfer to stockpot.
- Put onions and carrots on the same baking sheet as you removed the bones from. Toss to coat with the fat already on the sheet. Roast for 35 – 45 minutes until they are golden brown. Turn vegetables once so they brown evenly.
- After roasting, transfer carrots and onions to stockpot. Add enough water to cover bones by 2 inches and bring to boil over high heat, skimming foam that comes to the top.
- Reduce heat to low, add tomatoes, garlic, parsley, thyme, peppercorns, and bay leaf. Simmer for 3 to 4 hours until the stock is a milky brown colour.
- Continually skim any foam or oil that rises to the top. If bones become uncovered, add more water.
- Remove stock from heat and let it cool to room temperature.
- Strain the stock and discard the solids.
- Transfer to an airtight container and refrigerate for several hours before using (It can last up to 5 days in the fridge).
- Before using, skim off fat that has hardened at the top. Tips: You can make extra stock and freeze to keep for several months. Seal in an airtight container. If you’re sealing in a glass container remember ton leave plenty of room for the stock to expand while frozen.