Beef Stock
Beef Stock is a French classic for good reason — beef shin bones does most of the work, and the method is rewarding enough for a weeknight. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 3 lb Beef shin bones, sawn into 2-inch lengths
- 3 lb Beef marrow bones, sawn into 2-inch lengths
- 2 lb Beef short ribs, sawn into 2-inch lengths
- 2 lb Veal shank, sawn into 2-inch lengths
- 1 lb Chicken carcasses
- ½ lb Onions, cut into medium dice
- 2 Leeks, including green part, trimmed and thoroughly washed to remove all sand
- 2 oz Carrots, peeled and cut into medium dice
- 6 Fresh parsley sprigs with stems
- 2 Fresh thyme sprigs or 0.5 tsp dried thyme
- 1 Bay Leaf
- ½ tsp Whole black peppercorns
- 1 tsp Salt
Method
- Place all the meat and bones in a stock pot and enough water to cover the solids by 2 inches.
- Bring to a simmer over medium heat, skimming off foam and scum as it rises to the surface.
- Reduce the heat and simmer uncovered and undisturbed for 30 minutes. Do not let it boil.
- Skim if necessary and add the vegetables, bouquet garni, and salt.
- Stir, partially cover, and simmer for 6 to 8 hours.
- Using tongs or a spider, remove the bones and discard them.
- Strain the stock into another container and discard the vegetables.
- Now strain the stock back into the rinsed stock pot through a double layer of dampened cheesecloth.
- Set the pot in a sink of cold water to cool rapidly then put it into the refrigerator to chill.
- Remove from the refrigerator, lift the layer of solidified fat off, and discard the fat.
- Divide the stock into suitably-sized portions and freeze.
- Brown the bones in the oven at 400°F, turning from time to time and being careful not to burn them.
- Remove the bones form the oven and place them in the stock pot.
- Place the baking pan on the stove top and brown the onions and carrots in the pan, adding some oil or fat if necessary. Add them to the stock pot.
- Deglaze the pan with some water, and add it to the stockpot.
- Continue as per the white stock recipe above.
Tips for the best Beef Stock
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Read the whole method before you start and measure out the 13 ingredients first — it keeps the pace relaxed once the heat is on.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
Variations
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Fusion twist: keep the method but swap the spices for your own favourites — the French base takes well to it.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for beef shin bones?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Beef Stock ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Beef Stock recipe hard to make?
It is rated hard: 13 ingredients and 16 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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