Beef Stock Receita

Craft a profoundly flavorful, almost sodium-free beef stock, perfect for soups, stews, and sauces! This recipe guides you through roasting bones for maximum depth, then simmering to create a rich, clarifying broth. Overnight chilling ensures a clean, luxurious final product. Elevate your cooking with this essential building block.

Preparo 30 min

Cozimento 220 min

Calorias 231.4 kcal

Proteína 10g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Beef Stock

3 lbs beef bones
2 tbsp tomato paste
2 tbsp olive oil
2 large onions, chopped
2 celery stalks, chopped
2 carrots, chopped
components: 1 tbsp black peppercorns, 2 bay leaves, 4 sprigs fresh thyme
12 cups cold water
1 tbsp black peppercorns
2 bay leaves
4 sprigs fresh thyme
1 egg white (optional)

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Como fazer Beef Stock

Preheat oven to 375°F (190°C). Generously rub 2 tablespoons of tomato paste over 3 lbs beef bones (e.g., marrow bones, knuckle bones).
Roast bones in the preheated oven for 30 minutes, or until well-browned.
In a large stockpot over medium heat, add 2 tablespoons olive oil. Sauté 2 large chopped onions, 2 chopped celery stalks, and 2 chopped carrots for 5 minutes, until softened.
Add the roasted bones to the pot. Add 1 tablespoon black peppercorns, 2 bay leaves, 4 sprigs fresh thyme, and 12 cups of cold water. Bring to a boil.
Skim off any foam that rises to the surface.
Reduce heat to low, and simmer gently uncovered for 2-3 hours, adding a few cups of water if necessary to maintain liquid level.
Reduce the stock by 1/4, so 3/4 of the starting liquid remains.
Strain the stock through a fine-mesh sieve lined with cheesecloth or a damp kitchen towel. Return the stock to a smaller pot and cool.
Reduce the stock by another 1/4, so that only 1/2 of the starting liquid remains.
Chill the stock overnight in the refrigerator.
Remove the top layer of solidified fat completely.
Carefully remove the gelled stock to a new pot, leaving any sediment behind.
If the stock is not clear and needs to be clarified for your recipe, bring it to a simmer and add 1 egg white.
Stir constantly and skim off the solidifying egg white. The stock should now be clear.
Use the stock according to your recipe's instructions.