Thomas Keller’s Beef Stock
Thomas Keller’s Beef Stock
We use this stock for onion soup (see separate recipe) and to add in combination with veal stock to beef stews. The bones are roasted first to give the stock a roasted flavor, then simmered with caramelized vegetables for a rich brown stock.
Ingredients
- 2 tbsp canola oil approximately
- 5 lbs meaty beef neck or leg bones cut into 2- to 3-inch sections
- 2 small Spanish onions (about 8 ounces total) peeled
- ½ tsp kosher salt
- 3 ounces (1 large) carrot peeled and cut into 4 pieces
- 3 ounces (1 large) leek roots trimmed, split lengthwise, rinsed well, and cut into 2-inch pieces, or leek tops
- 1 large thyme sprig
- 3 bay leaves
- 1 large Italian parsley sprig
- ¼ tsp black pepper
- 1 head garlic cut horizontally in half (reserve the half for another use)
Instructions
- Preheat the oven to 475°F. Place a large roasting pan in the oven to preheat for about 10 minutes.
- Add 1 tablespoon of the oil to the hot roasting pan and distribute the beef bones in a single layer. Roast the bones for about 45 minutes, or until richly browned, turning each piece only after it is well browned on the bottom side.
- Meanwhile, cut 1 onion crosswise in half. Heat a small heavy skillet over medium-high heat for 2 to 3 minutes. Place 1 onion half cut side down to one side of the skillet so that it is not over direct heat and let it brown and char black, about 30 minutes. This will add color to the stock. Set aside.
- Remove the roasting pan of bones from the oven and reduce the oven temperature to 400°F. Transfer the bones to a large colander set over a baking sheet to drain.
- Drain the fat from the roasting pan and discard. Add about 1 cup water to the pan, place over medium heat, and use a metal spatula to scrape the bottom of the pan and release the pan juices. Let them simmer until reduced by half. Add the resulting fond to a large deep stockpot.
- Transfer the bones to the stockpot and add about 5 quarts cold water – just enough to cover the bones. Any fat present in the juices will rise to the top when the cold water is added; use a skimmer to remove and discard the fat. Add the charred onion half and the salt. Place over medium heat and bring to a simmer, skimming as impurities rise to the top of the stockpot. Reduce the heat and simmer gently, skimming often, for about 5 hours. If the level of liquid falls below the top of the bones, add additional water.
- Meanwhile, cut the remaining whole onion into quarters and cut the remaining onion half in half again. Place the onions, carrots and leeks in a roasting pan that will hold them in a single layer, toss them with the remaining 1 tablespoon canola oil, and place in the oven to roast for 20 minutes.
- Remove from the oven and stir, then roast for an additional 20 minutes, or until the vegetables are richly caramelized. Set aside.
- After the stock has simmered for 5 hours, add the caramelized vegetables, herbs, peppercorns, and garlic and simmer for 1 hour longer. Turn off the heat and allow the stock to rest for 10 minutes.
- Prepare an ice bath. Place a strainer over a large bowl. Removing the bones or pouring out the liquid through the bones would cloud the stock. Instead, carefully ladle the stock out of the pot and pass it through the strainer, tilting the pot as necessary to get all the stock. Strain a second time through a chinois or fine-mesh strainer lined with a dampened cheesecloth.
- Measure the stock: if you have more than 3½ quarts, pour it into a saucepan and reduce it to 3½ quarts. Strain the stock into a container and cool in the ice bath, storing occasionally. (Store the stock in the refrigerator for up to 3 days, or freeze in several containers for longer storage).
Notes
NOTE: If the stock will be refrigerated for longer than 3 days, bring it back to a boil after 3 days, cool it, and return it to the refrigerator.
From Thomas Keller’s Bouchon (pages 319-320).