Traditional Beef Stock from Veal
Making a delicious beef stock can be tricky. But here is a chef-inspired, simple way to make your own when you don’t have any in the pantry.
- Servings: 5
- Ready in: 7 to 9 Hours
- Ideal application: Main Dish, Side Dish, Appetizer
Summit Hill Foods Clarified Beef Stock Concentrate
Have any questions about beef stock, bases, broths or bouillon? Check out this article “Everything You’d Want To Know About Beef Base.”
- 6 qt. cool water
- 8-10 lbs veal bones
1 lbs mirepoix
- ½ cup onions
- ¼ cup carrots
- ¼ cup celery
- 2 oz tomato paste
Sachet (the following ingredients wrapped in cheesecloth)
- 4 bay leaves
- 6 garlic cloves
- 12 peppercorns
- 10 parsley stems
- 4 sprigs thyme
- Add water to a stockpot.
- Next, brown the bones by cooking them in the oven until they change to a beautiful brown color. (usually 1 hour)
- Allow the bones to cool down and then add to the water.
- In a big skillet, caramelize the mirepoix vegetables. Make sure to keep mixing to make sure none of the mixture burns.
- Once the mirepoix starts to brown, add in the tomato paste. Continue to mix.
- Add the mirepoix and tomato paste mixture to the stockpot.
- Tie everything that needs to go into the sachet into the cheesecloth. Then add to the stockpot.
- Once everything is in the pot, turn the heat to a low/medium setting, and cook for 6 to 8 hours on a low simmer.
- Once done simmering, strain in a china cap and cheesecloth.
- Allow stock to cool before putting away in the refrigerator. (Note you might need to skim off a fat layer by ladling it out.)