How to Make a Beef Stock

A good beef stock is extremely versatile. It makes a good base for beefy soups and broths and uses all those bones that come from a solid roast dinner. It is generally accepted that the bones will have been roasted first so this stock is often the step following the preparation of a roast beef dinner where cooking has already taken place.

Roasting of the bones and and vegetables produces a rich colour of chestnut which you should look for. It also has a fragrant, meaty and nutty aroma and flavour. Successive skimming with slow simmering helps with clarity but also in the development of the rich beef flavour. You rely on caramelization to create these notes which is then brought out into the stock water as it simmers. Adding vegetables and herbs is essential for building the flavour.

Beef stock is also known as brown stock in many older cookery books.

You can also add a few veal bones as some chefs like to do to add a bit extra collagen and gelatin to the mix.

Salt is not added to stocks until it is used as an ingredient. In our low-salt times it helps to keep the sodium content of ours foods generally low but I would suggest that you always check seasoning with any dish being prepared.

Preparation: 30 minutes

Cooking: up to 2 – 2½ hours.

Ingredients:

• 1.5kg beef bones including ribs, shanks, marrowbones [cut into 2-inch thick rounds
• 1kg lean beef
• 3 tablespoons olive oil
• 2 medium onions, cut into wedges and quarters
• 2 medium carrots, peeled, chopped or just cut in half
• 2 celery stalks, chopped, include leaves if possible
• 2 leeks, chopped (optional)
• 1 tsp (about 6 or 7) whole peppercorns
• water to cover bones – around 2 litres (nearly 2 quarts) usually
• 2 cloves garlic, chopped

Bouquet garni:

• 4 sprigs flat-leaf parsley
• 5-10 sprigs fresh thyme (single sprigs)
• 2 fresh bay leaves

Preparation:

1. Into a large stock pot and on a medium heat, heat up the olive oil. Add the onion, carrots, celery, leeks and sauté until tender.
2. Add any remaining ingredients such as the beef and bones. Add the bouquet garni. 
3. Cover all the ingredients with enough water to cover the whole mixture.
4. Bring to the boil and skim off any fat and froth from the surface using a ladle as required.
5. Simmer for between 2 and 3 hours.
6. Remove the beef and bones. That beef can be saved for another use such as a stew.
7. Strain all the stock through a sieve into a large container that could be frozen. Allow to cool.
8. Skim off the remaining fat.
9. Cover and either refrigerate the stock for use within 3 days or pour into airtight containers and freeze. Use the frozen stock within six month