Simple Way to Make Stock (Print Version)
# Ingredients:
01 -
2 pounds (900g) marrow bones
02 -
1 pound (450g) meaty bones
03 -
1 1/2 pounds (675g) beef stew meat
04 -
2 medium onions, peeled and cut in half
05 -
2 ribs celery, cut into 2-3 pieces
06 -
2 large carrots, cut in half
07 -
2 cloves garlic
08 -
A couple of twigs fresh herbs, such as parsley, thyme, and rosemary
09 -
2 bay leaves
10 -
20 whole black peppercorns
11 -
1 tablespoon tomato paste
12 -
3 pieces dried mushrooms
13 -
Parmesan rind (optional)
14 -
2 anchovy fillets (optional)
15 -
1 tablespoon apple cider vinegar
16 -
2 teaspoons salt
17 -
12 cups (3L) water
# Instructions:
01 -
Add all the ingredients into a very large pot, ensuring that the herbs, spices, and all the small ingredients are placed beneath the meat. This step is optional but helps make skimming the stock easier.
02 -
Slowly bring the pot to a boil, then reduce the heat to the lowest setting—just enough to maintain a very gentle simmer. Avoid cooking over higher heat, as this will make the stock cloudy.
03 -
As the stock comes to a boil, use a small sieve to skim off the foam or scum that collects on the surface. This step is optional, but it will make the stock clearer, although it doesn’t affect the flavor.
04 -
Simmer the stock for 6 hours or longer (a minimum of 3-4 hours will suffice, but the flavor improves with extended cooking). Do not add any more salt, as it’s better to season the dish you’ll use the stock in later.
05 -
Once done, strain the liquid and discard all the vegetables and bones. Reserve the meat for other dishes if desired. Remove large pieces with kitchen tongs first, then strain the liquid through a fine-mesh strainer.
06 -
To quickly cool the pot of stock, fill your sink with ice water and place the pot in the sink, ensuring the water level is below the rim of the pot. This helps the stock cool rapidly.
07 -
Refrigerate the stock overnight to allow the fat to solidify into a yellow layer on top. Scoop off the fat with a spoon and discard it or save it for another recipe. The stock will turn into a jelly, which is normal.
08 -
Freeze the stock flat in zip-lock bags in 1-cup and 2-cup portions. Freezing some in an ice cube tray allows for small amounts to be added to sauces or other recipes.
09 -
Before freezing, return the stock to a liquid state by gently warming it. Stir well to ensure uniform flavor, then chill again before freezing in portions.
# Notes:
01 -
Simmering the ingredients directly in water produces a rich, flavorful stock with less effort than roasting. However, you can experiment with roasting bones and vegetables for a subtle caramelized flavor.