BEEF STOCK


Stocks are the "fonds de cuisine" in a French kitchen—literally, the very foundations of cooking . Stocks give texture, richness, and real depth of flavor. If meat and bones are browned first with the vegetables, as in this recipe, the result will be a fond brun, or brown stock—darker in color and even richer in flavor than a fond blanc, or white stock, made without
browning. This beef stock is a class ic building block for many traditional French dishes, such as soupe a 1'oignon gratinee (above). The most
important ingredient here is patience: long, slow cooking is essential.

INGREDIENTS:

 

6 lbs. beef hones (shin, oxtail, and neck)
2 tbsp. vegetable oil
Salt and freshly ground black pepper
2 tbsp. tomato paste
2 carrots, scrubbed and coarsely chopped
4 stalks celery, coarsely chopped
2 medium yellow onions, halved
2 leeks, trimmed, washed, and coarsely chopped
2 whole cloves
8 cloves garlic, peeled and lightly crushed
1 cup red wine
Bouquet garni


DIRECTIONS:

1. Preheat oven to 375°. Brush beef bones with 1 tbsp.
oil, season generously with salt and pepper, put into a large
roasting pan, and roast until just browned, about 30 minutes. Smear tomato paste over bones and roast for 20 minutes more. Toss carrots, celery, onions, leeks, cloves, and garlic with remaining oil and add to pan with bones. Roast for 20 minutes more.

2 . Transfer bones and vegetables to a large stockpot. Deglaze
roasting pan on stovetop over medium heat with red wine, scrap -
ing browned bits from bottom of pan, then pour juices into stock-
pot. Add bouquet garni and cover with 5 quarts water. Bring
to a boil over high heat, then reduce heat to low and simmer,
uncovered, until stock is reduced by two-thirds, about 4 hours,
occasionally skimming off any foam that rises to the surface.

3. Strain stock and discard solids. Transfer Stock to a bowl,
cover with plastic wrap, and refrigerate for at least 4 hours
or overnight. Remove and discard fat that has formed on
surface. Stock may be stored in the refrigerator for up to 3
days or in the free zer for up to 6 months.

 

+ Return to Main