Rich roasted beef stock
Roast
Roasting
I did something different here, I decided to use a large high sided roasting pan instead of the usual stock pot. Here is why. Roasting the bones before making a stock adds lots and lots of flavor but instead of then transferring the bones and veggies to a stock pot I chose to simply roast the stock in the oven. It is a great way to make stock. The liquid slowly reduces without sitting on the stove top all day. It stays at a constant temperature so you don’t need to fuss with a gentle bubble, i.e. uh oh it’s bubbling to hard and I need to adjust the heat again.
<br />Find a source for good gelatin producing parts. Calves, pigs, or chicken feet add gelatin which will give the stock a great mouthfeel and when you reduce the stock for a sauce the gelatin helps to thicken the sauce so there is no need for flour or cornstarch.
<br />The other thing about stock that is really nice, it’s a ratio recipe. Which for me means it is easy to remember and I don’t need to look it up in a book.
<br />The basic ratio for a good stock is 100% water, 50% bones and 10% mirepoix. To make it a rich stock you need to roast the bones and I like to bump the bones up to about 60% and the mirpoix to 15%. As in all brown stocks you would add a bit of tomato product too.
<br />Because I changed the ratio doesn’t mean I go to the trouble of weighing things out exactly. It just means I bump it up a little, a heaping tablespoon so to speak.
<br />Feel free to double, halve or triple this recipe depending on what size roasting pan you have available.
<br />
Share:
Comments