Recipes
Rich Beef Stock
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- Categories: Meats, Soups & Stews
- Servings: 8 change
- Calories per serving: 486
- Prep Time: 5 mins
- Cook Time: 140 mins
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 486 | 24% |
| Fat 17g | 25% |
| Cholesterol 133mg | 44% |
| Sodium 370mg | 15% |
| Carbohydrates 2g | 24% |
Easy prepared rich beef stock
Use Red wine in deglazing the pan after browning the beef in pan to add extra rich flavor to the stock. Simmer this much longer than chicken stock.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, chopped medium
- 6 pounds beef shanks, meat cut from bone in large chunks; or 4 pounds beef chuck, cut into 3-inch chunks, and 2 pounds small marrowbones
- 1/2 cup dry red wine
- 2 quarts water, boiling
- 1/2 tsp table salt
- 2 bay leaves
Recipe Method
1. Heat 1 tablespoon oil in large stockpot or Dutch oven over medium-high heat until shimmering but not smoking; add onion and cook, stirring occasionally, until slightly softened, 2 to 3 minutes.2. Transfer to large bowl. Brown meat and bones on all sides in 3 or 4 batches, about 5 minutes per batch, adding remaining oil to pot as necessary; do not over-crowd pot.
3. Transfer browned meat and bones to bowl with onion. Add wine to empty pot; cook, scarping up browned bits with wooden spoon, until wine is reduced to about 3 tablespoons, about 2 minutes.
4. Return browned beef and onion to pot, reduce heat to low, cover, and sweat until meat releases juices, about 20 minutes.
5. Increase heat to high, add boiling water, salt and bay leaves; bring to boil, then reduce heat to low, cover, and simmer slowly until meat is tender and stock is flavorful, 1 1/2 to 2 hours, skimming foam off surface.
6. Strain and discard bones and onion; reserve meat for another use, if desired. Before using, defat stock.
