This simple classic recipe adaptation produces an exceptionally rich and flavorful beef stock that is perfect as the foundation for consommes, soups or sauces.
Bailey's Beef Stock
Author: Lee Bailey
Recipe type: Stocks and Foundation Sauces
- 5 pounds mixed beef and veal bones
- 2 large carrots; scrubbed
- 2 large ribs celery; cleaned
- 2 large onions; cut in half
- 2 Tablespoons tomato paste
- 6 parsley sprigs
- 1 teaspoon thyme; leaves
- 18 peppercorns
- 2 medium cloves garlic; crushed
- Preheat oven to very hot, about 500F degrees.
- Place bones in a single layer in a roasting pan, break carrots and celery into large pieces and sprinkle among the bones, repeat with the onions.
- Roast for 30 to 45 minutes until meat, bones, and vegetables begin to brown, even burn a little. Dump these into a deep stock pot.
- Pour about a half inch of water into the roasting pan and dissolve any bits which have stuck to the bottom of the pan. Pour over bones. Add more water to several inches above bones. Bring to a boil and stir in tomato paste. Add parsley, thyme, peppercorns, and garlic.
- Cook, barely simmering, for several hours, adding more hot water as necessary. Strain and boil slowly until reduced and flavor is intensified.
- Allow to cool and skim any fat from the top.
Notes: Refrigerate, tightly covered, or freeze. Makes about 2 quarts