Makes About 3 Quarts
Ingredients (inspired by this WS recipe):
6lbs Meaty Beef Shanks (or Soup Bones)
1 Yellow Onion, chopped
1 Bulb Garlic, cut in half horizontally (exposed cloves but leave skin intact)
2 Carrots, chopped
1 Leek, chopped (optional)
1 Bunch Fresh Parsley
5 Fresh Thyme Sprigs
Sea Salt, to taste
- Preheat an oven to 450°F. Place the shanks in a roasting pan. Roast until browned, about 1 1/2 hours. Transfer to a stockpot but do not clean the roasting pan. Add water to cover the bones by 4 inches and bring to a boil. Reduce the heat to low and simmer, uncovered, for 1 to 2 hours.
- Meanwhile, brown the onions, carrots, garlic, and leek (if using) in the roasting pan over medium-high heat until caramelized, 15 to 20 minutes. Add to the stockpot.
- Pour the 2 cups water into the roasting pan and deglaze over medium-high heat, stirring to remove any browned bits from the pan bottom. Set aside.
- When the shanks have simmered for 1 to 2 hours, add the deglazed juices to the stockpot along with the parsley, thyme, and peppercorns. Cover partially and simmer gently for at least 4 hours or for up to 8 hours.
- Remove from the heat. Scoop out and discard all the solids, then pour the contents of the pot through a fine-mesh sieve lined with damp cheesecloth into a large bowl (make sure it will fit into your fridge). Refrigerate, uncovered, until well chilled and the fat has solidified on top. Lift off and discard the fat. Use the stock at this point or cover and refrigerate for up to 4 days or freeze for up to 3 months.
This is my new favorite...why did it take me so long to make this!? I've just gotten so used to using chicken stock in everything and have never actually tried real, homemade, rich, flavorful beef stock...I feel so deprived.
My last memory of beef stock (or broth, actually) is of a "Rock Soup" my sister and I made when we were little, which consisted of Beef Bouillon Cubes, Water, and yes...Rocks. So, needless to say my experience, although memorable, may have left me thinking that there may be better options with regard to stock. I blame the broth, because our rocks...they were always perfect. One could only imagine what "Rock Soup" would taste like with this stock...
|We were getting ready to make "Rock Soup" or save the world...either way, ready for anything!|
Have you made Beef Stock? And, more importantly...have you made "Rock Soup"!?