Bone Marrow Beef Stock
Ingredients
Instructions
Preheat oven to 400°F.
Wash the bones thoroughly.
Place bones, yellow onions, and carrots on baking sheet.
Roast for 30-40 minutes, turning halfway through, until they start to brown
(pay attention to any odd angles of bones, do not let them burn).
Remove the baking sheet from the oven.
Place onions and carrots in a dish for later use, set in
refrigerator to stop cooking process.
Place bones in 3-quart pot, fill pot with cool water until the
bones are covered by about 1 ½ inches of liquid. Cover pot with lid. Bring to slow
simmer over medium heat, ideally over a precision simmer burner. Drop heat immediately
as simmer starts.
Bare simmer bones for 6 hours. Use instant-read thermometer to
monitor temperature every hour. Temperature should be at 180°F as consistently
as possible. Do not let it get below 179°F or above 190°F, as marrow bones
contain more collagen than typical stock bones and these temperatures can
produce undesired, fatty, results. Do
not stir the stock. Do not shake the stock. Do not bump the stock. Do not move
the stock. Delicately skim any fat off the top of the stock but do your best
not to move the liquid too much.
*The stock should remain clear – you should be able to see
the bottom of the pot through the stock the entire time. This stock will not
become dark like store-bought beef stocks that contain molasses, tomato paste,
or other added ingredients that darken the color. The final color of this stock will be closer
in resemblance to chicken stock. *
After 6 hours, add the mirepoix and continue to bare simmer
for 1 hour. Delicately skim as needed.
Add bouquet ingredients (garlic, peppercorns, bay leaf,
thyme sprigs) – don’t worry about tying them up in cloth, everything is getting
strained later. Continue to bare simmer for 1 more hour. Again, delicately skim
as needed.
*Salt is missing from this stock on purpose. (Consider the
way unsalted/salted butter is sold.) Add salt as necessary to season when you are using
this stock in recipes, so you have greater control over the final product. Store-bought
stocks generally have too much salt and you can’t control the content properly.
*
Remove from heat and cool over an ice bath, stirring frequently. Strain solids.
Place the stock in a covered container in the refrigerator
overnight. Skim any solidified fat from the top in the morning.
*This stock is perfect for French onion soup. *
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