Cookbook:Beef Stock

| French cuisine

Ingredients

 * 3 lb beef shin bones, sawn into 2-inch lengths
 * 3 lb beef marrow bones, sawn into 2-inch lengths
 * 2 lb beef short ribs, sawn into 2-inch lengths
 * 2 lb veal shank, sawn into 2-inch lengths
 * 1 lb chicken carcasses
 * ½ lb onions, cut into medium dice
 * 2 leeks, including green part, trimmed and thoroughly washed to remove all sand
 * 2 oz carrots, peeled and cut into medium dice

Bouquet garni

 * 6 fresh parsley sprigs with stems
 * 2 fresh thyme sprigs or ½ tsp dried thyme
 * 1 bay leaf
 * ½ tsp whole black peppercorns
 * 1 tsp salt

White stock (fond blanc)

 * 1) Place all the meat and bones in a stock pot and enough water to cover the solids by 2 inches.
 * 2) Bring to a simmer over medium heat, skimming off foam and scum as it rises to the surface.
 * 3) Reduce the heat and simmer uncovered and undisturbed for 30 minutes. Do not let it boil.
 * 4) Skim if necessary and add the vegetables, bouquet garni, and salt.
 * 5) Stir, partially cover, and simmer for 6 to 8 hours.
 * 6) Using tongs or a spider, remove the bones and discard them.
 * 7) Strain the stock into another container and discard the vegetables.
 * 8) Now strain the stock back into the rinsed stock pot through a double layer of dampened cheesecloth.
 * 9) Set the pot in a sink of cold water to cool rapidly then put it into the refrigerator to chill.
 * 10) Remove from the refrigerator, lift the layer of solidified fat off, and discard the fat.
 * 11) Divide the stock into suitably-sized portions and freeze.

Brown stock (fond brun)

 * 1) Brown the bones in the oven at 400°F, turning from time to time and being careful not to burn them.
 * 2) Remove the bones form the oven and place them in the stock pot.
 * 3) Place the baking pan on the stove top and brown the onions and carrots in the pan, adding some oil or fat if necessary. Add them to the stock pot.
 * 4) Deglaze the pan with some water, and add it to the stockpot.
 * 5) Continue as per the white stock recipe above.

Notes, tips, and variations

 * If not frozen, stock should be refrigerated in a covered container, but it must be used within 3 to 4 days or brought to the boil frequently to prevent spoilage.