I have never made beef stock from scratch. I always use a high quality store bought stock or beef base. I want to make a espagnole sauce. This is one of the 5 French mother sauces it is the “brown sauce” I will talk more about the “Mother sauces” in another post. But I want to make espagnole sauce in order to make the derivative sauce Demi Glace.
So I decided to go at it over two days the first day to make the stock. The following day to make espagnole and demi glace.
Homemade beef stock
Servings: 8 Cups
Ingredients
- 3 Lbs Beef marrow bones
- 1 1/2 Lbs Veal shanks ` If you cannot find veal bones use beef neck bones or oxtails
- 3 Each Un peeled yellow onion quartered for stock I reccomend yellow onions the skin imparts nice color that sweet onions do not
- 1 Each Large carrot quartered
- 2 Each Celery stalks quarted
- salt
- 6 Sprig Parsley
- 3 Each Bay leaf
- 2 Each Thyme sprig
- 18 Cups Water
Instructions
- Pre Heat Oven to 450 degrees
- Add bones, onions. carrot to a roasting pan
- Roast for an hour turning every 15 minutes
- Traditionally the herbs would be wrapped in cheesecloth but since it gets strained at end I dont bother
- Transfer carrot, onion and bones to large stock pot
- Put roasting pan over 2 burners turn to medium high
- De glaze with 2 cups water scraping up the brown bits (fond)
- Add 16 cups water to stockpot with bones along with celery, herbs and salt
- Pour in the deglazed water with fond into stock pot
- Bring to a boil and skim froth
- Reduce to gentle simmer.. simmer uncovered until reduced to about 8 cups roughly 4 hours
- Pour stock through fine mesh sieve with cheesecloth
- Cool completely and remove fat
Notes
Can be stored for a week in refrigerator or a few months in freezer
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