There is nothing quite like the smell of beef stock simmering on the stove. It's a comforting aroma that can make any kitchen feel like home.
In this post, we are going to learn how to make the best beef stock possible using a French culinary technique. This recipe is based on a recipe from Auguste Escoffier, the godfather of worldwide culinary techniques. So let's get started!
How to Make Homemade Beef Stock
First is the Beef bones. You will want a mixture of femur and knucklebones.
- The femur bones are the long bones; most identify as normal bones.
- And the knucklebones are joints and have a lot of connective tissue, which results in a big flavor.
We need to clean the Beef bones of impurities. If this step isn't done well, your beef stock will have an off-putting flavor profile. No problem, this step is straightforward. Add the bones to a large stockpot, cover with water, and bring to a boil.
You'll start to see impurities start coming to the surface. You will want to remove as much as you can.
Key: To boil & skim off the impurities that rise to the top. Do this a total of 3 times, removing as much as you can.
Bring to the boil three times, boiling for 5 minutes between skimming.
Next, remove the Beef bones from the water, discard the water, and clean out the stockpot.
Wrap a cookie sheet with aluminum foil for easy cleanup and extra heat insulation. Layout Beef bones with the marrow side straight up and down.
After 30 minutes, paint on tomato paste. Only smear tomato paste on one side. If you use too much, you will not get the beef stock's correct flavor.
Place the beef bones back into the oven for additional 20 minutes
The process will caramelize the natural sugars in the tomato paste, creating a great depth of flavor.
Add mirepoix (Onion, Carrot Celery) to the stockpot along with the sachet.
Add all the roasted beef bones to the stockpot.
Cover with water and place on the stovetop and bring to a boil. Then turn the heat down to low and simmer for 48 hours.
The reason for cooking the beef stock for 48 hours is the extraction of flavor. Over the last 8 to 12 hours, I suggest removing the lid and allowing the stock to reduce a little bit. Congratulations, you now have great beef stock with authentic beef flavor.
Watch How-To Video
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Classic French Beef Stock
Ingredients
- Large Bag of Beef Bones (Femur & Knuckle) 1 large
- Tomato paste 1 can
Mirepoix
- Onions (Vidalia Onion-Texas Sweets) 3 large
- Carrots 4 large
- Celery 4 large
Sachet
- Fresh Thyme 15 sprigs
- Black Peppercorns 15
- Bay Leafs 7
Instructions
- First, add beef bones to a large stockpot and cover with water. Bring to the boil. You will start seeing impurities come to the top. Boil for 5 minutes and scoop out everything that floats to the top. Repeat 3 times cooking for 5 minutes each time.
- Remove beef bones and discard liquid. Clean stockpot really well.
- Option: You could roast the onions, carrots, and celery in the oven until tender. Adds flavor, but not needed.
- Place beef bones on a cookie sheet covered with aluminum foil. Helps with the roasting and clean up.
- Roast bones in oven at 450 degrees for 30 minutes. Next paint on tomato paste to the tops "only" of the beef bones and place back in the oven for an additional 20 minutes.
- Place all roasted beef bones, onion, carrots, celery & Sachet into a large stockpot and cover with water.
- Bring to boil and turn down heat to low and cover.
- Cook for 36 hours then remove the cover and allow to reduce, but do not turn up the temperature. Slow reduction.
- Enjoy
Notes
French beef stock is an intensely flavorful and aromatic base for countless delicious dishes. Made by simmering beef bones and vegetables in water, it's rich in minerals and slowed-cooked flavor.
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