Imported from Instagram

The Ultimate Beef Stock

Name: The Ultimate Beef Stock
Prep time: 30 min
Cook time: 210 min
Total time: 480 min
Yield: 6 servings
Cuisine: American
Ingredients: beef knuckle bones; veal shanks; oxtails; beef trim (Use a little beef trim.); neutral oil (Enough to coat the bones and meat.); salt (The transcript says “inch of salt”; the intended quantity is unclear.); black pepper; celery; carrot; onions; garlic; dried shiitake mushrooms; tomato paste (A light coating for the vegetables.); water (Add enough to make the stock; the exact amount is not stated.); crusty bread (Optional, for serving with roasted bone marrow.); sea salt (Optional, for the bone marrow toast.)

Recipe by Notorious Foodie @notorious_foodie · Instagram

Imported by Ryan Gee on SeeMeCook

A deeply caramelized, gelatin-rich beef stock made with a mix of knuckle bones, veal shanks, oxtails, beef trim, and simple vegetables. The stock is roasted, simmered for 3 hours, concentrated, and chilled until it sets into gelatinous blocks.

6 servings480 minAmerican

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Ingredients

beef knuckle bones
veal shanks
oxtails
beef trim (Use a little beef trim.)
neutral oil (Enough to coat the bones and meat.)
salt (The transcript says “inch of salt”; the intended quantity is unclear.)
black pepper
celery
carrot
onions
garlic
dried shiitake mushrooms
tomato paste (A light coating for the vegetables.)
water (Add enough to make the stock; the exact amount is not stated.)
crusty bread (Optional, for serving with roasted bone marrow.)
sea salt (Optional, for the bone marrow toast.)

Steps

1
Combine the beef knuckle bones, veal shanks, oxtails, and beef trim. Coat them with neutral oil and season with salt and black pepper.
2
Roast the bones and meat in a hot oven until deeply caramelized and very dark and toasty. The source does not specify the oven temperature or roasting time.
3
Keep the celery, carrot, onions, garlic, and dried shiitake mushrooms raw for the stock; the source says this preserves a fresh aroma and taste.
4
Brush the raw vegetables with a light coating of tomato paste.
5
Return the tomato-coated vegetables to the oven for a final blast of heat.
6
Transfer the roasted bones, meat, and vegetables to a pot. Add water and simmer gently for 3 hours. The exact water quantity and simmering temperature are not stated.
7
During or after cooking, strain off the rendered fat. Reserve the fat as beef tallow if desired.
8
Remove the solid ingredients from the stock and scoop off any remaining fat from the surface.
9
Transfer the strained stock to a pan and reduce it by about 30% to concentrate the flavors and gelatin.
10
Chill the concentrated stock in the refrigerator for several hours, until it sets into firm, gelatinous blocks.
11
Use the chilled stock blocks in dishes where you want rich beef flavor.
12
Optional: enjoy some of the roasted bone marrow on crusty bread with a touch of sea salt.

Notes

The source does not provide exact ingredient quantities, oven temperature, roasting time, water amount, or simmering temperature. It states that the stock simmers for 3 hours and chills for several hours. The transcript also mentions reserving the rendered fat as beef tallow.