Classic and Essential Beef Stock | Chef Jean-Pierre

By Chef Jean-Pierre · 480 min

Ingredients

Instructions

1. Preheat the oven to 400°F.
2. Place the bones in a single layer with the onions in a large roasting pan, scattering any veal trimmings around the bones. Spread the tomato paste over the bones with a spatula.
3. Roast for 1 to 2 hours, until the bones are golden brown on all sides.
4. Transfer the browned bones to a large stock pot (16 to 24 quarts). Add all the remaining ingredients and enough cold water to cover them by at least 2 inches.
5. Bring to a boil, then reduce the heat so the liquid just bubbles at a gentle simmer. Cook for at least 5 hours, or better yet overnight.
6. Turn off the heat and let the stock cool for one hour.
7. Use a slotted spoon or tongs to remove and discard the bones and cooked vegetables.
8. Strain the stock through a very fine sieve to remove small particles. Leave the fat on top for now.
9. Refrigerate overnight. The next day, remove all visible and congealed fat.
10. Portion the stock into containers, from ice cube trays to pint size.
11. Label and date the containers, then freeze for several months.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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