Tuesday, January 20, 2015

Beef Stock


I made a pot of beef stock the other day and had several requests on how to make it. Other than taking hours to cook, it is very easy. From 3 lbs of meaty bones, I will make four different dishes; French Onion Soup, Korean Bo Ssam (using beef not pork), stew and soup.

Drinking broth is the newest health craze; the belief is that there are many good nutrients found in the bones/connective tissue of animals that leech out into the broth when cooked for a long time. I can tell you that my dog's homeopathic vet recommends first a raw diet (bones ground up with meat) then cooked meat with broth. (He recommends, fish, chicken and beef broths. See other posts for those recipes.)

Some people don't roast the meat first, but I think it makes the stock richer and the meat taste better. Roasting browns the meat--called the Maillard Reaction--which deepens the flavor and locks the juices into the meat.

3 lbs free range meaty bones
2 large onions, quartered, peel on (OMIT if making for your pets)
1 large carrot
2 stalks celery
10 pieces of Parsley
3 pieces of thyme
4 quarts water
3 tablespoons of raw apple cider vinegar (helps leech the good stuff out of the bones)
Sea salt
Pepper

Preheat oven to 450 degrees and place meat, onions and carrot in a casserole dish for one hour, turning occasionally. In an hour, it'll look like this:
While meat is in oven, bring pot of water to boil. Put meat and vegetables into boiling water and add celery and vinegar. Wrap herbs in some cheesecloth to make a bouquet garni (if you don't have cheesecloth, just throw the herbs in). Skim any foam that floats on surface and lower to a gentle boil. 
Cook 3-5 hours uncovered. Either strain contents or scoop with a Chinese clotted spoon. Discard veggies. Save any good meat. (Dogs love the connective tissue.) To quickly cool stock, put in sink with ice and cold water. Stock can be frozen for months. Warning: the smell is so good it'll drive everyone crazy!