Imported from Instagram

Ultimate 3-Hour Beef Stock

Name: Ultimate 3-Hour Beef Stock
Prep time: 30 min
Cook time: 210 min
Total time: 270 min
Yield: 8 servings
Cuisine: French
Ingredients: 2 lb beef knuckle bones (Collagen-rich bones; estimated quantity because the source does not provide measurements); 1.5 lb veal shanks (Estimated quantity; use meaty shanks); 1.5 lb oxtails (Estimated quantity); 0.5 lb beef trim (A small amount; estimated quantity); 2 tbsp neutral oil (For coating the bones; estimated amount); salt (For seasoning the bones; source says an inch of salt, interpreted as a generous amount); black pepper (For seasoning the bones; amount not stated); 2 celery (Kept raw before adding to the stock; estimated quantity); 2 carrot (Kept raw; estimated quantity); 2 onion (Kept raw; estimated quantity); 1 head garlic (Kept raw; estimated quantity); 30 g dried shiitake mushrooms (Amount estimated from the source; kept with the raw vegetables); 2 tbsp tomato paste (Brush a light coating onto the vegetables before their final oven blast; estimated amount); 3 L water (The source refers to using the right amount of water but gives no measurement; estimated quantity); 2 slices crusty bread (Optional serving for tasting bone marrow; not part of the stock); sea salt (A touch for the bone-marrow toast; amount not stated)

Recipe by Notorious Foodie @notorious_foodie · Instagram

Imported by K I on SeeMeCook

A deeply flavored, highly gelatinous beef stock made from roasted beef and veal bones, shanks, oxtails, vegetables, and dried shiitake mushrooms. The stock is simmered for about three hours, reduced to concentrate its flavor, then chilled until it sets into firm, glossy blocks.

8 servings270 minFrench

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Ingredients

2 lb beef knuckle bones (Collagen-rich bones; estimated quantity because the source does not provide measurements)
1.5 lb veal shanks (Estimated quantity; use meaty shanks)
1.5 lb oxtails (Estimated quantity)
0.5 lb beef trim (A small amount; estimated quantity)
2 tbsp neutral oil (For coating the bones; estimated amount)
salt (For seasoning the bones; source says an inch of salt, interpreted as a generous amount)
black pepper (For seasoning the bones; amount not stated)
2 celery (Kept raw before adding to the stock; estimated quantity)
2 carrot (Kept raw; estimated quantity)
2 onion (Kept raw; estimated quantity)
1 head garlic (Kept raw; estimated quantity)
30 g dried shiitake mushrooms (Amount estimated from the source; kept with the raw vegetables)
2 tbsp tomato paste (Brush a light coating onto the vegetables before their final oven blast; estimated amount)
3 L water (The source refers to using the right amount of water but gives no measurement; estimated quantity)
2 slices crusty bread (Optional serving for tasting bone marrow; not part of the stock)
sea salt (A touch for the bone-marrow toast; amount not stated)

Steps

1
Coat the beef knuckle bones, veal shanks, oxtails, and beef trim with neutral oil. Season them with salt and black pepper.
2
Roast the seasoned bones and meat at high heat until deeply caramelized and very dark and toasty. The source does not state an oven temperature or roasting time.
3
Keep the celery, carrot, onions, garlic, and dried shiitake mushrooms raw so they contribute a fresh aroma and flavor to the stock.
4
Brush a light coating of tomato paste over the vegetables.
5
Return the vegetables to the oven for a final blast of heat. The source does not state the temperature or duration.
6
Transfer the roasted bones, meat, and vegetables to a pot or Instant Pot. Add water, using enough to cover the ingredients appropriately; the exact amount is not stated.
7
Simmer the stock gently for about 3 hours. Keep the heat low and slow to extract flavor and gelatin; the source does not specify an exact simmer temperature.
8
During or after cooking, fish out the solid bones, meat, and vegetables. Strain the stock to remove the remaining solids.
9
Strain off the fat from the stock. Reserve the separated beef fat as golden beef tallow if desired.
10
Optional: reserve some bone marrow, spread it on crusty bread, and finish it with a touch of sea salt.
11
Scoop out some of the remaining fat from the strained stock, then transfer the stock to a pan.
12
Reduce the stock by about 30 percent to concentrate its flavors and gelatin. The source does not specify a reduction time or heat level.
13
Chill the concentrated stock in the refrigerator for several hours, until it sets into firm, highly gelatinous blocks.
14
Use the chilled stock blocks in dishes where you want to add rich beef flavor.

Notes

The post does not provide exact ingredient quantities, oven temperatures, roasting times, water volume, or detailed simmering and reduction times. Quantities marked as estimates should be verified against the author's newsletter recipe. The transcript mentions an Instant Pot, but does not provide pressure-cooking settings or timing.