A good beef stock is an essential "pantry" item that everyone should have on hand. A homemade beef stock is even better. It freezes well, and the flavors that will be brought to your dishes... well, if you make it once, you'll find that you don't want the stuff from a can anymore. You can make the stock as a first step to several other dishes, essentially do two things at once. Instead of using trimmings and bones from past meals, you can go the other direction, use a chuck roast, whole in the stock. Then you can use that meat in a delicious chili, a hearty stew or a cold-winter soup that will warm you to your toes.
1 hour, 15 minutes
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Stock can be frozen for up to 3 months. Should you decide to follow this path, just do the following:
Place the stock in a clean saucepan and bring to a rapid boil over a high heat.
Boil until stock has reduced by half.
Let cool to room temperature..
Skim off and discard the fat.
Pour stock in 1/2 cup quantities into plastic freezer bags and securely seal them.
Don't forget to label them.
Lay flat on a baking sheet and chill in the freezer until solid (about an hour).
You can then remove the baking sheet and stack the bags how like.
When you use the stock, use equal part reduced stock and water (1/2 cup reduced stock + 1/2 cup water = 1 cup of stock).
4 pounds beef chuck or brisket (or the bones and trimmings from past meals)
9 cups water
1 cup dry red wine (a Pinot Noir works very well)
1 medium white onion (quartered)
2 leeks (white part only, sliced into 2 to 3-inch pieces)
1 carrot (sliced into 2 to 3-inch pieces)
2 celery stalks (sliced into 2 to 3-inch pieces)
2 cloves of garlic
1 cup fresh flat leaf parsley (a good handful, about one "package" in the produce aisle)
1 teaspoon black peppercorns (whole)
2 bay leaves
2 sprigs of fresh thyme
2 teaspoons Kosher salt
In a large stock pot, combine all ingredients.
Bring to a boil.
Lower the heat, and partially cover with a lid simmering gently, skimming the froth and fat frequently, for about 1 hour.
Remove from the heat.
If you are using fresh meat as a whole (and not trimmings or leftovers), you can now remove the meat to use in another dish. It makes for great stew or chili.
Strain the stock into a large bowl using a fine mesh strainer, or sieve.
Cool to room temperature, and then chill in the refrigerator for 1 to 2 hours.
When the fat has solidified on the top, lift off an discard.
Keep refrigerated until needed, up to four days (or see the freezing directions beleow).
Serves: 8 cups
Amount Per Serving:
% Daily Value*
Total Fat0.44 g
Saturated Fat 0.18 g
Trans Fat 0.02 g
Total Carbohydrate0.31 g
Dietary Fiber 0.06 g
Sugars 0.09 g
Vitamin A 0.55 %
Vitamin C 0.71 %
Calcium 0.97 %
Iron 1.36 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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