an all day event: beef stock

We’ve been wanting to make a good french onion soup for a while but we wanted to be hardcore about it and make our own stock.  But knowing it takes a good 9 hours or so to make stock, we just hadn’t gotten around to it.  But today I had the day off work (and it’s been glorious!) so I decided this would be the day.  I found some beef bones at one of the local butcher shops (it’s sold as bones for dogs which doesn’t sound super appetizing but I guess that’s as good as it’s gonna get!) and once you’ve got the bones, I guess all you need is time.

about 4 large beef bones (I say 4 simply because there were 4 bones in my bag)  /  2 white onions  /   3 carrots  /  4 celery stalks  (basically it should be 50% onion, 25% carrot and 25% celery for the mirepoix)  / about 2 tsp whole black peppercorns  /  4-6 bay leaves  /  about a half can of tomato paste  /  a handful of all-purpose flour

photo 1-15

Preheat the oven to 350F.  Rinse off and dry the bones.  Peel the carrots and roughly chop them up along with the celery and the onions.  In one roasting pan, place the bones and in another, toss in the vegetables.  Drizzle olive oil all over both the bones and the vegetables.  To the bones, add the tomato paste plus the flour and then just kinda mix it together with your hands.  Put both pans into the oven and roast for about an hour or so, turning the bones and giving the vegetables a stir every now and again, just to get everything roasted evenly.  Your whole kitchen will start to smell really good!

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Then place the bones, vegetables, peppercorns and bay leaves into one large pot or divide them evenly into 2 large pots which is what I had to do since I don’t have a pot large enough.  Then add cold water until almost reaching the top of the pot.  Bring the water to ALMOST a boil and then immediately turn down the heat to a simmer.  I loosely covered the pots with their lids and then that’s pretty much it; let it simmer for the next 7 to 8 hours.

photo 1-17

The stock will have reduced quite a bit.  Remove the bones and then strain the stock using a strainer at least a few times.  And that’s it, the stock is done!  You can freeze the stock but I’ll just put mine in the fridge for tomorrow when I’ll be making some nice soup with it.

photo 2-18


One thought on “an all day event: beef stock

  1. Pingback: french onion soup | eating in moose jaw

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