This recipe for beef stock is full of flavour and ready to go for a number of applications. I've clarified it and used it as a consomme for a deconstructed French onion soup, but it also makes an excellent base in braises. Smoking some of the ingredients for a stock isn't always recommended, but I find with beef stock, that in the end, the hint of smoke is almost always welcome. If you aren't sure if you want that element, the recipe is still great on it's own, just roast the onion and leek along with the carrot.
You will need:
3kg / 6.6lbs beef stock bones (knuckle, neck or shank are best)
5L / 5qt cold water (approximately)
3 medium sized red onions
250ml / 1C washed and chopped onions
1 large carrot
2 leek
1 celery stalk
2 sprigs thyme
2 sprigs parsley (or a few stems)
3 bay leaves
6 cloves roasted garlic (or confit)
1 sprig rosemary
5ml / 1tsp black peppercorns
15ml / 1Tbs tomato paste
pinch kosher salt
dash Worchestershire sauce
as needed vegetable oil
Method:
- set the oven to 350F / 177C
- roast the beef bones to a deep brown colour and set aside
- chop and toss the carrot and celery with a little oil and roast in the oven
- Once the carrot and celery start to brown, mix in the tomato paste and brown
- wash the leek, trim the dark green off and slice the onion
- smoke the onion and leek in a smoker for about an hour
- allow all the smoked and roasted items to cool down
- place the bones in a stockpot and cover with cold water
- slowly bring up to a simmer
- skim the impurities off the top
- add all the vegetables and aromatics
- allow to simmer for 8 to 10 hours
- strain through a mesh sieve lined with cheesecloth
- cool, then use as needed
- if desired, re-cover the stock bones and vegetables with cold water and make a remouillage
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