Imported from Instagram

Collagen-Rich Roasted Beef Stock

Name: Collagen-Rich Roasted Beef Stock
Prep time: 25 min
Cook time: 600 min
Total time: 625 min
Yield: 40 servings
Cuisine: French
Ingredients: 4 lb beef neck bones (Choose pieces with plenty of connective tissue and meat.); 4 lb beef knuckle bones (Pieces with marrow are preferred; a few additional marrow bones may also be added.); tomato paste (Use enough for a thin coating on all the roasted bones; approximately 3 tbsp is a practical estimate.); 2 yellow onions (Use one quarter of the onions for the onion brûlée and roast the remainder with the other vegetables.); 5 carrots (Part of the roasted mirepoix.); 6 celery ribs (Part of the roasted mirepoix.); 5 sprigs fresh thyme (Add with the mirepoix during the latter half of simmering.); 10 black peppercorns; 2 fresh bay leaves (Add with the thyme and mirepoix.); 12 qt water (Use cold water to cover the bones; additional fresh cold water is needed if making the second stock.)

Recipe by Brandon @brandonskier · Instagram

Imported by Blak Rabbit on SeeMeCook

A deeply flavored beef stock made from roasted neck and knuckle bones, mirepoix, and aromatics. Gentle simmering extracts collagen and converts it to gelatin, creating a rich, bodyful stock ideal for sauces, soups, stews, braises, and reductions.

40 servings625 minFrench

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Ingredients

4 lb beef neck bones (Choose pieces with plenty of connective tissue and meat.)
4 lb beef knuckle bones (Pieces with marrow are preferred; a few additional marrow bones may also be added.)
tomato paste (Use enough for a thin coating on all the roasted bones; approximately 3 tbsp is a practical estimate.)
2 yellow onions (Use one quarter of the onions for the onion brûlée and roast the remainder with the other vegetables.)
5 carrots (Part of the roasted mirepoix.)
6 celery ribs (Part of the roasted mirepoix.)
5 sprigs fresh thyme (Add with the mirepoix during the latter half of simmering.)
10 black peppercorns
2 fresh bay leaves (Add with the thyme and mirepoix.)
12 qt water (Use cold water to cover the bones; additional fresh cold water is needed if making the second stock.)

Steps

1
Preheat the oven to 425°F (218°C). Set the beef neck and knuckle bones on a rack over a rimmed baking tray so hot air can circulate around them and rendered fat can drain away.
2
Roast the bones for 30–40 minutes, turning if needed, until they are deeply browned and fragrant.
3
Brush every bone with a thin, even layer of tomato paste. Return the tray to the oven for about 3 minutes, until the tomato paste turns a deep brick red without burning.
4
Transfer the roasted bones to a large stockpot and add the cold water, ensuring the bones are covered. Bring the water slowly to a simmer rather than a rolling boil.
5
After 30–45 minutes, skim the foam and congealed proteins from the surface thoroughly. Continue skimming occasionally throughout cooking, especially during the early simmering period.
6
Adjust the heat to maintain a gentle simmer at approximately 180–200°F (85–93°C). Do not allow the stock to boil, since vigorous bubbling can emulsify fat into the liquid and make the stock cloudy and prone to splitting.
7
Separate the onions into quarters. Place one quarter in a very hot, dry skillet with the cut side down and char it until one side is deeply blackened. This onion brûlée adds color, depth, and a slight bitterness.
8
Arrange the remaining onions, carrots, and celery on a baking tray. Roast them at 425°F (218°C) for 8–10 minutes, until they develop noticeable browning and color.
9
Let the bones simmer for approximately 6 hours before adding the vegetables and aromatics. Delaying them keeps the stock easier to skim and prevents the vegetables from becoming overcooked and muddy.
10
Add the roasted mirepoix, charred onion, thyme, black peppercorns, and bay leaves to the stockpot.
11
Continue simmering gently for 2 hours, maintaining 180–200°F (85–93°C) and skimming away excess fat or foam as needed.
12
Remove the bones and large solids, then strain the stock through a fine-mesh strainer. Cool it promptly, then refrigerate until chilled; lift off the solidified fat before using if desired.
13
Use the stock within 1 week when refrigerated, or freeze it for up to 3 months. The chilled stock should set firmly or become noticeably gelatinous because of its high collagen content.
14
To make a remouillage, or second stock, return the used bones to the pot, cover them with fresh cold water, and simmer again. Add fresh mirepoix if desired; the resulting stock will be weaker and is suitable for cooking or as the liquid base for another batch of beef stock.

Notes

The finished yield will be less than the initial 12 quarts after evaporation and straining. Avoid salting the stock during preparation so it can be reduced later without becoming overly salty. Chill quickly before refrigerating or freezing.