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basic beef stock
This is a made-from-scratch recipe. (Mmmm!) If you want, you can double or quadruple the stock ingredients to make an extra-large batch of beef stock that can then be frozen into serving portions for later use. Just reheat a portion of stock, add some meat, vegetables and noodles, and enjoy!
Makes about 8 cups
1 lb Beef bones with marrow
1 lb Oxtails
1/4 lb Short ribs
1/2 Onion, unpeeled, studded with 2 whole cloves
1 Shallot, unpeeled
1 Ginger root, thumb-size, sliced or slivered
2 Star anise
1 Parsnip, cut in large chunks
1 Cinnamon stick
1/2 tsp Salt
Clean the bones, oxtails and ribs under
cold running water then place
them in a large stockpot and
add enough water to cover.
Bring the water to a boil and
cook for 10 minutes. Drain.
Rinse the pot and the bones,
then return the bones to the
stockpot and add 2 quarts of
water. Again bring the water
to a boil. Stir the bones
every so often. As foam and
fat rise to the surface, skim
off and remove. Continue
skimming until no more foam
forms. Add 1 more quart of
water to the stockpot, bring
it to a boil and skim off any
remaining residue. Turn heat
to low and simmer.
Char the clove-studded onion,
shallot and ginger until
fragrant. In a double-thickness of cheesecloth, tie
the charred vegetables, the
star anise and cinnamon stick
together. Add the bouquet,
the parsnip and salt to the
simmering stock. Continue
simmering for 1 hour.
Remove the short ribs from the
stock, cool, then remove the
meat from the bones. Reserve
the meat, but return the bones
to the stockpot. Simmer the
broth, uncovered, for 4-6
hours. As the liquid boils
away, add enough new water to
maintain 2 quarts of liquid in
the stockpot.
When the broth is ready,
remove and discard the bones.
Strain the broth into a clean
pot to remove the bouquet and
particles. (You may freeze
the broth at this point into individual
serving portions of 1 - 2 cups
each.)
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