Friday, January 7, 2011

Beef Stock

This is what it is all about. There isn't much finer food that well made beef stock. Some of the stock you can buy is OK but it always contains ingredients I can't pronounce. The mass produced stuff just doesn't compare to what you can make at home.

Here is my current recipe for making my own beef stock.

4-6 lb beef soup bones
1 tin tomato paste
2 onions
2 carrots
2 celery
1 bulb of garlic, cut in half
1 cup of red wine
1 tbsp salt
1 tbsp peppercorns
2 tbsp dried thyme
2 tbsp dried rosemary
2 tbsp dried parsley
3-4 litres of water

Preheat the oven to 425F

Put the bones in a roasting pan and roast for 10-15minutes

Then coat the bones with tomato paste as seen below and roast for an additional 15-20 minutes

Then add the onions, celery, carrots and garlic. Continue roasting for an additional 25 -30 minutes. See the results below.

After roasting move everything to a stock pot. Deglaze the roasting pan with 1 cup of red wine and add to the stock pot. Add about 4 litres of water along with the herbs, salt and pepper. Bring to a boil and simmer for 4 hours.

Result: liquid gold

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