SV Solstice Recipes

User Tools

Site Tools

Trace: • sauces • salsa_verde_for_canning • mexican • beef_stock • focaccia2 • marinade
beef_stock

Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revision Previous revision
Next revision 		Previous revision
beef_stock [2024/03/16 02:50]
jforbes 		beef_stock [2026/01/29 10:40] (current)
jforbes
Line 1: Line 1:
-====== Beef Stock ======+====== 10-lb Beef Shank & Bones – Roasted Brown Stock Base ======
  
-===== Beef Stock Recipe: ===== +===== Target Ratio (Ideal for Demi Later) =====
-  * 5 pounds mixed meaty beef bones like shank, neck, ribs, marrow bones, oxtails, shin, knuckles scraps, and trimmings. +
-  * 1 4 oz tube of tomato paste  +
-  * 3 carrots halved  +
-  * 1 onion halved and browned in 1 tbsp of oil in a hot pan +
-  * 1 leek white part only (optional) +
-  * 1 tsp whole black peppercorns  +
-  * 5 quarts water +
-  * 5 sprigs thyme  +
-  * 10 sprigs parsley  +
-  * 1 tsp kosher salt +
  
-===== Remouillage Recipe: =====+  * **6 lb beef shank** (cross-cut, osso buco style) 
 +  * **4 lb beef bones** (knuckle / joint bones preferred; minimal marrow) 
 + 
 +===== Ingredients ===== 
 + 
 +==== Meat & Bones ==== 
 + 
 +  * 6 lb beef shank 
 +  * 4 lb beef bones 
 + 
 +==== Vegetables (Classic Mirepoix) ==== 
 + 
 +  * 3 lb onions, rough chopped (skin on is fine) 
 +  * 2 lb carrots, rough chopped 
 +  * 1½ lb celery, rough chopped 
 +  * 2 Tbsp tomato paste 
 + 
 +==== Aromatics ==== 
 + 
 +  * 2 bay leaves 
 +  * 1 tsp black peppercorns, crushed 
 +  * 3–4 sprigs thyme 
 +  * 1 small head garlic, halved (optional) 
 + 
 +==== Liquid ==== 
 + 
 +  * Cold water, just to cover after roasting 
 + 
 +---- 
 + 
 +===== Step-by-Step ===== 
 + 
 +==== 1. Roast Bones & Shank ==== 
 + 
 +  * Heat oven to **425°F (220°C)** 
 +  * Spread shank and bones in **two large roasting pans** (do not crowd) 
 +  * Roast **45–60 minutes**, turning once 
 +  * Goal: **deep brown, not black** 
 + 
 +**Tip:**   
 +If fond starts getting dark, add a splash of water and scrape — do not let it burn. 
 + 
 +---- 
 + 
 +==== 2. Roast Vegetables ==== 
 + 
 +  * Push meat aside or move to a clean pan 
 +  * Add vegetables and tomato paste 
 +  * Toss in rendered fat 
 +  * Roast **30–40 minutes**, stirring once 
 +  * Vegetables should be **dark golden with caramelized edges** 
 + 
 +---- 
 + 
 +==== 3. Deglaze Roasting Pans (Important) ==== 
 + 
 +  * Remove all contents to stockpot 
 +  * Place roasting pans over burners 
 +  * Add **1–2 cups hot water** 
 +  * Scrape all browned bits 
 +  * Add deglazing liquid to pot 
 + 
 +*This step carries a large portion of the final flavor.* 
 + 
 +---- 
 + 
 +==== 4. Add Water ==== 
 + 
 +  * Add **cold water just to cover** contents   
 +    (typically **6–7 quarts** for this batch) 
 + 
 +**Do not flood the pot.**   
 +Concentration is critical for demi. 
 + 
 +---- 
 + 
 +==== 5. Bring Up Slowly ==== 
 + 
 +  * Bring to a **bare simmer** over medium heat 
 +  * Skim gray foam aggressively during first **30 minutes** 
 +  * Once clean, add aromatics 
 + 
 +---- 
 + 
 +==== 6. Long, Gentle Simmer ==== 
 + 
 +  * Maintain **lazy bubbles only** 
 +  * Simmer **10–12 hours**, uncovered or partially covered 
 +  * Skim fat occasionally 
 +  * **Do not stir** (preserves clarity) 
 + 
 +---- 
 + 
 +==== 7. Strain ==== 
 + 
 +  * Remove solids 
 +  * Strain through a fine sieve 
 +  * Optional: second strain through damp cheesecloth 
 + 
 +You should already see noticeable body while hot. 
 + 
 +---- 
 + 
 +==== 8. Chill & Defat ==== 
 + 
 +  * Chill overnight 
 +  * Remove solid fat cap (reserve — beef schmaltz) 
 + 
 +At refrigerator temperature, the stock should **gel firmly**.   
 +If it does not, reduction will correct it. 
 + 
 +---- 
 + 
 +===== Result ===== 
 + 
 +This is a **proper brown stock base**, ideal for: 
 + 
 +  * Demi-glace 
 +  * Bordelaise / Madeira sauces 
 +  * Red-wine reductions 
 +  * Stews that should not be watery 
 + 
 +---- 
 + 
 +===== To Turn This into Demi-Glace ===== 
 + 
 +  * Reduce slowly by **50–70%** 
 +  * **No boiling** 
 +  * Stop when it **coats a spoon and holds a clean line**
  
-  * Leftover Beef bones from above 
-  * 3 carrots halved  
-  * 1 onion halved 
-  * 1 leek white part only 
-  * 1 tsp whole black peppercorns  
-  * 5 quarts water (7-8 quarts if you require more stock) 
-  * 5 sprigs thyme  
-  * 10 sprigs parsley  
-  * 1 tsp kosher salt  
beef_stock.1710571815.txt.gz · Last modified: 2024/03/16 02:50 by jforbes

Page Tools