Beef Stock

Name: Beef Stock
Total time: PT0D0H0M
Yield: makes about 4 quarts
Ingredients: 3 medium yellow onions, halved; 12 lb. beef shin bone, cut into pieces; 3 stalks celery, trimmed; 2 medium carrots, peeled; 3 leeks, trimmed; 1 bunch fresh parsley; 1 Bouquet Garni

Serves
makes about 4 quarts

SAVEUR EDITORS

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ingredients

3 medium yellow onions, halved
12 lb. beef shin bone, cut into pieces
3 stalks celery, trimmed
2 medium carrots, peeled
3 leeks, trimmed
1 bunch fresh parsley
1 Bouquet Garni

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Instructions

Step 1

Put onions, cut side down, in a large stockpot over high heat and cook without turning until scorched, about 5 minutes. Transfer onions to a bowl.

Step 2

Working in batches, add shin bone to pot and brown meat on all sides, 5-10 minutes per batch.

Step 3

Reduce heat to medium-high, and return meat and onions to pot along with celery, carrots, leeks, parsley, and bouquet garni. Cover and cook for 20 minutes. Add 6 quarts water, bring to a boil, reduce heat to medium, and simmer, uncovered, for 2 1⁄2 hours, skimming off scum as it cooks. Strain stock, chill, then remove fat.

Put onions, cut side down, in a large stockpot over high heat and cook without turning until scorched, about 5 minutes. Transfer onions to a bowl.
Working in batches, add shin bone to pot and brown meat on all sides, 5-10 minutes per batch.
Reduce heat to medium-high, and return meat and onions to pot along with celery, carrots, leeks, parsley, and bouquet garni. Cover and cook for 20 minutes. Add 6 quarts water, bring to a boil, reduce heat to medium, and simmer, uncovered, for 2 1⁄2 hours, skimming off scum as it cooks. Strain stock, chill, then remove fat.