Well made stocks are one of the foundations of classic French cuisine. A good stock is redolent with flavor, clear, not cloudy, and rich with the naturally occurring gelatin in the bones. Have you made roast chicken and refrigerated the leftovers? Then, the next day you look at the chicken and the juices have congealed into a kind of meat Jell-O? That’s the gelatin that gives stocks—and the soups and sauces made from them—their wonderful flavor.
Recipe information
Yield
makes 10 cups
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Place the beef bones in a roasting pan. Roast, turning them occasionally, until they start to brown, about 15 minutes. Add the carrots, onions, celery, garlic, and tomato paste. Continue roasting until the vegetables are brown, an additional 20 to 30 minutes.
Step 2
Transfer the contents of the roasting pan to a large stock pot and add the water. Add the bay leaves and peppercorns. Bring the mixture to a boil over high heat. Decrease the heat to low and simmer for a minimum of 4 hours and up to 8 hours, skimming the foam off the top as it rises. Strain through a colander, reserving the stock and discarding the beef bones and vegetables.
Step 3
Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Before using, skim off and discard any fat that has risen to the surface.
