Fond de Bœuf (Burgundian Beef Stock)

Name: Fond de Bœuf (Burgundian Beef Stock)
Total time: PT0D0H0M
Ingredients: 6 lb. beef bones (shin, oxtail, and neck); 2 tbsp. vegetable oil; Salt and freshly ground black pepper; 2 tbsp. tomato paste; 2 carrots, cleaned and coarsely chopped; 4 stalks celery, coarsely chopped; 2 medium yellow onions, halved; 2 cloves; 8 cloves garlic, peeled and lightly crushed; 1 cup red wine; 2 leeks, trimmed and coarsely chopped; 1 Bouquet Garni

CHRISTOPHER HIRSHEIMER

Beef stock is the classic building block of many signature Burgundian recipes.

Ingredients

6 lb. beef bones (shin, oxtail, and neck)
2 tbsp. vegetable oil
Salt and freshly ground black pepper
2 tbsp. tomato paste
2 carrots, cleaned and coarsely chopped
4 stalks celery, coarsely chopped
2 medium yellow onions, halved
2 cloves
8 cloves garlic, peeled and lightly crushed
1 cup red wine
2 leeks, trimmed and coarsely chopped
1 Bouquet Garni

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Instructions

Step 1

Preheat oven to 375°. Brush beef bones with 1 tbsp. of the oil, season generously with salt and pepper, place in roasting pan, and roast until just browned, about 30 minutes. Smear tomato paste over bones and roast for 20 minutes more. Toss carrots, celery, onions, cloves, and garlic with remaining 1 tbsp. oil, and add to pan with bones. Roast for a final 20 minutes.

Step 2

Transfer bones and vegetables to a large stockpot. On the stove over medium heat, deglaze roasting pan with red wine, scraping brown bits. Pour juices into the stockpot. Add bouquet garni and cover with about 5 quarts water. Bring to a boil over high heat, then reduce heat to low, and simmer, uncovered, until stock is reduced by two-thirds, about 10 hours.

Step 3

Strain stock and discard solids. Refrigerate overnight, then remove hardened fat from the surface. Store stock in the refrigerator for up to 3 days, or in the freezer for 3 months.

Preheat oven to 375°. Brush beef bones with 1 tbsp. of the oil, season generously with salt and pepper, place in roasting pan, and roast until just browned, about 30 minutes. Smear tomato paste over bones and roast for 20 minutes more. Toss carrots, celery, onions, cloves, and garlic with remaining 1 tbsp. oil, and add to pan with bones. Roast for a final 20 minutes.
Transfer bones and vegetables to a large stockpot. On the stove over medium heat, deglaze roasting pan with red wine, scraping brown bits. Pour juices into the stockpot. Add bouquet garni and cover with about 5 quarts water. Bring to a boil over high heat, then reduce heat to low, and simmer, uncovered, until stock is reduced by two-thirds, about 10 hours.
Strain stock and discard solids. Refrigerate overnight, then remove hardened fat from the surface. Store stock in the refrigerator for up to 3 days, or in the freezer for 3 months.