Making Meat Stock
From mystic_river1 16 years ago
- 60 minutes to make
- Serves 3
The most delicious meat soups, stews, casseroles, gravies and sauces rely on a good home-made stock for success. Neither a stock cube nor a canned consommé will do if you want the best flavor. Once made, meat stock can be kept in the refrigerator for 4-5 days, or frozen for longer storage (up to 6 months). Read more See less
Ingredients
- 4 lb (1.8 kg) beef bones, such as shin, leg, neck and clod, or veal or lamb bones, cut into 2.5 in (6 cm) pieces. shopping list
- 2 onions, peeled, quartered shopping list
- 2 carrots, roughly chopped shopping list
- 2 celery stalks, with leaves if possible, roughly chopped shopping list
- 2 tomatoes, coarsely chopped shopping list
- 7.5 pints (4.5 liters) cold water shopping list
- A handful of parsley stalks shopping list
- A few fresh thyme sprigs or 3/4 teaspoon dried thyme shopping list
- 2 bay leaves shopping list
- 10 black peppercorns, lightly crushed shopping list
How to make it
- Preheat a 450oF/230oC/Gas 8 oven. Put the bones in a roasting tin or flameproof casserole and roast, turning occasionally, for 30 minutes or until they start to brown. Add the onions, carrots, celery and tomatoes and baste with the fat in the tin. Roast for a further 20-30 minutes or until the bones are well browned. Stir and baste occasionally.
- Transfer the bones and vegetables to a stockpot. Spoon off the fat from the roasting tin. Add a little of the water to the roasting tin or casserole and bring to the boil on top of the stove, stirring well to scrape up any browned bits. Pour this liquid into the stockpot.
- Add the remaining water. Bring just to the boil, skimming frequently to remove all the foam from the surface. Add the parsley, thyme, bay leaves and peppercorns. Partly cover the pot and simmer the stock for 4-6 hours. The bones and vegetables should always be covered with liquid, so top up with a little boiling water from time to time if necessary.
- Strain the stock through a sieve. Skim as much fat as possible from the surface. If possible, cool the stock and then refrigerate it; the fat will rise to the top and set in a layer that can be removed easily.
People Who Like This Dish 5
- jimrug1 Peoria, IL
- pink USA
- thegoldminer Sacramento, CA
- trigger MA
- peetabear Mid-hudson Valley, NY
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 6 people-
great stock recipe... most people don't roast the bones... and it makes a huge difference in the richness of the stock... great post..
peetabear
in mid-hudson valley loved it
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Good post Joymarie, I do dark chicken stock the same way. Its the only way to go with beef and veal bones..... Jim
jimrug1
in Peoria loved it
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*wink*
pink
in USA loved it
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