Description
Ina Garten’s beef stock emerges as a culinary cornerstone, rich with deep, robust flavors from carefully selected bones and aromatic vegetables. Home chefs will discover this foundational liquid elevates soups, sauces, and braised dishes with professional-grade complexity and depth.
Ingredients
Scale
Proteins:
- 7 pounds (3.18 kilograms) beef bones, sawed into 2-inch pieces
Vegetables and Aromatics:
- 2 cups (300 grams) chopped onions
- 1 cup (150 grams) chopped celery
- 1 cup (150 grams) chopped carrots
- 5 garlic cloves, peeled
Liquid and Seasonings:
- 2 cups (470 milliliters) claret wine
- 1 (6-ounce) (170 grams) can tomato paste
- 1 ½ gallons (5.68 liters) water
- 20 peppercorns
- 5 bay leaves
- 1 teaspoon dried leaf thyme
Instructions
- Preheat the oven to 400°F (204°C). Arrange the bones in a roasting pan, ensuring they are spread out evenly for thorough roasting.
- Roast the bones for approximately 1 hour until they develop a deep golden-brown color and release rich, aromatic flavors.
- Remove the roasted bones from the oven and generously spread tomato paste over their surface, coating them completely for enhanced depth of flavor.
- Carefully distribute chopped vegetables around and on top of the bone-tomato paste mixture, creating a flavorful bed for additional roasting.
- Return the pan to the oven and roast for an additional 30 minutes, allowing the vegetables to caramelize and intensify their natural sweetness.
- Transfer the roasting pan to the stovetop and deglaze with wine, using a wooden spoon to scrape up all the concentrated browned bits clinging to the pan’s bottom.
- Carefully transfer the entire mixture into a large stock pot, incorporating all the caramelized elements and roasted ingredients.
- Add fresh herbs, minced garlic cloves, whole peppercorns, and season with salt to enhance the overall taste profile.
- Bring the liquid to a vigorous boil, then immediately reduce the heat to maintain a gentle, consistent simmer.
- Allow the stock to simmer slowly for 4 hours, periodically skimming off any accumulated fat from the surface.
- Once cooking is complete, strain the liquid through a fine-mesh sieve, discarding the spent bones and vegetables, and reserve the rich, flavorful stock.
Notes
- Enhance the beef’s richness by roasting bones and vegetables until deeply golden and caramelized before simmering.
- Capture maximum flavor by using wine to deglaze the roasting pan, lifting every delicious browned bit from the bottom.
- Remove impurities and excess fat throughout cooking by gently skimming foam from the stock’s surface.
- Filter the finished stock carefully through a fine mesh sieve to guarantee crystal-clear, silky liquid.
- Cool stock completely before storing, allowing fat to solidify on top for easy removal and cleaner flavor profile.
- Prep Time: 20 minutes
- Cook Time: 5 hours 30 minutes
- Category: Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 50
- Sugar: 2 g
- Sodium: 60 mg
- Fat: 1 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg