Beef or Veal Stock

By corlear

Chef’s Tips: Making homemade stock is well worth the effort for a truly outstanding flavored sauce or soup. Beef neck bones are easily found in the grocery store.

You can also reduce the stock to a demi-glacé (directions at end of recipe).

For a thrifty meal after making stock, there is usually enough meat on the neck bones to pick off and use in a quick hash or stew.

During hunting season, I process my own venison and substitute venison bones for the beef or veal. I cook it down until almost a demi-glacé consistency and then freeze for future use.

If you don’t have the time to make demi-glacé, some gourmet stores sell it. The frozen, no-salt, no-MSG variety is best to me. The Source Guide in the book lists an ideal place to purchase.

Ingredients

• 8 pounds beef neck bones (veal bones for veal stock)
• 2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 1/2 cup tomato purée
• 1 head garlic, peeled and split
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 6 quarts cold water, divided
• 1 cup red wine

Preparation

Step 1

Preheat oven to 400 degrees.

Place bones in a large roasting pan, stirring and turning occasionally, about 1 hour, or until brown.

When bones are browned, add onion, celery, carrot and tomato purée on top.

Continue browning bones in oven, stirring occasionally, 20 minutes.

Place bones and vegetables in a large stockpot with garlic, thyme, bay leaves and peppercorns. Add 1 quart water to roasting pan and return pan to medium heat on range top.

Deglaze pan by scraping bottom of pan until all the drippings are loosened. Add drippings to stockpot.

Add remaining 5 quarts water and wine to cover bones in stockpot. Bring water and bones to a boil; reduce heat to low and simmer 6 to 8 hours. Periodically check stock and skim off fat that rises to the top.

When finished, strain stock. Discard bones and vegetables; reserve stock.

Place in refrigerator until completely cooled. Store in a covered airtight container in refrigerator up to 1 week, or freeze up to 2 months.

For Demi-Glacé:
In a medium saucepan over medium-high heat, bring stock to a rolling boil. Reduce heat to a simmer, skim periodically and let stock reduce until thick enough to coat the back of a spoon.
Yield: 2 cups