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Chef John’s Beef Stock

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    Chef John’s Beef Stock - 11/7/2005 4:46:43 PM
    BMOS Dolores
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    A 2/1/3

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    Chef John's Beef Stock
    __________________________________________________________________________

    From member jnmlmck. For those of us having problem finding nsa beef broth, I make my own. Here is the recipe.


    • 3 lbs beef bones (from meat aisle at supermarket. You may be only able to find them if you ask the Meat Department themselves. Make sure the marrow is exposed or ask them to cut them for you)
    • mirepoix: ¾ cup onion, ½ cup celery, ½ cup carrot, all medium dice
    • sachet: bay leaf, dried thyme, peppercorns, parsley stems (These are wrapped in cheesecloth.)


    You make this the same way as you would chicken stock, only no need to save the bones. They do make a good treat for the dogs. Place bones in stock pot or large kettle and fill with enough water to cover. Once boiling, add mirepoix and cut back heat till water is at a light boil. Boil for 1½ hours then add sachet. Allow to cook 45 minutes more remove bones and sachet. Strain remaining liquid into a bowl or pot. Chill for several hours and remove the fat top that settles at the top. This removes the fat and no salt is added.

    You can also make roasted stocks or dark brown stocks by roasting the bones in the oven with the mirepoix then drain the grease that will be from the bones. Placing the bones into stock pot and deglaze the pan with water scrape any remaining mirepoix into stock pot. Add enough water to cover the bones and mirepoix and bring to a simmer alowing it to simmer for 2 hours then add sachet and simmer for 45 minutes more and strain (you can add garlic to this stock if you want when you add sachet)

    Compatible with Body Type:
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    Morning Snack A-B-C-D-E
    Lunch A-B-C-D-E
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    This Recipe Contains: All Free Foods

    How do I measure out a serving?
     
     
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    RE: Chef John’s Beef Stock - 2/18/2007 4:15:48 PM
    JulesnKev
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    4065ns1t777sdj.gif
    I made this beef stock. I roasted the bones in the oven first with some celery, onion and a few seasonings, then I added some burgundy wine and roasted about 30 minutes longer, then put it all in a stock pot, following the directions above, added a bit more burgundy, and it was absolutely fabulous! Just the smell of it cooking was incedible, but it makes wonderful onion soup and veggie soup...also great with salisbury staek with onions, peppers, and mushrooms!
     

    Julia

    Tubal-reversal surgery March 29, 2006
    TTC since 4/2006

     
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    Re: Chef John’s Beef Stock - 6/21/2009 7:24:41 PM
    gettinby
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    a/5/5/4 now a/4/4/3

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    I am a newby again.   The soup sounds fabulous, I will try it.  

    gettinby
     
     
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