Beef stock

When searching the web for beef stock, you will mostly find beef stock recipes made with beef or veal bones. This kind of stock is named ‘fond de boeuf’ in the French cuisine, and is meant to thicken and  flavor sauces.

This recipe for stock  contains beef meat with a few marrow  bones and gives a meaty taste to soups and veloutés.

Usually, I cook beef stock in great quantities as it is easy to store the stock in a freezer.

Beef stock

Ingredients: 2 kg of cheap cuts of beef meat(brisket, tail…), 2 à 3 peaces of marrow bones, 1/2 a celery, 2 à 3 carrots or parsnips, 2  leaks, 2 à 3 onions,  3 garlic cloves, 1 bouquet garni (thyme, bay leave, parsley).

Cut the onions in half en roast them black in a dry frying pan on the cut side, to give you stock a nice golden color.

Clean and peal the vegetables.

Put all the ingredients in a large saucepan. Add 5 liters of water en bring to the boil. Skim the stock a few times till it really starts to cook. For a real clear stock, add some cold water to the stock en bring it again to the boil and skim again.

Leave the beef stock simmering on low heat during 2 à 3 hours and strain it. Let the stock cool down and freeze it portions ready to use.

I don’t use any kind of seasoning to the stock. I only season with salt and pepper when ready to use.

English is not my native language. Feel free to ask for information about this recipe. I will answer any question. I also would very happy with any corrections you may suggest.

Thanks in advance!

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