Cooking Beef Stock – This is How The Recipe Works

Cooking beef stock is a complex affair. But the effort is worth it because you can conjure up a delicious gravy with the stock. Below is a recipe for both.

Cooking beef stock: this is how it works

If you want to cook the beef stock, you need two onions, three carrots, 150 grams of parsley roots, 150 grams of celeriac, a stalk of leeks, a kilo of beef marrow bones, two kilos of beef bones, a kilo of oxtail, two bay leaves, three cloves, cooking oil, Peppercorns, allspice corns and two cloves of garlic.

• First, preheat the oven to 180 degrees. Wash, peel and halve the onions and roast the cut surfaces in a pan. Wash, peel, and dice the vegetables.
• Squeeze out the marrow from the marrow bones with a spoon. But leave two marrow bones. Use the pulp elsewhere, because too much pulp in the stock makes it very greasy. Rinse the marrow bones and meat bones under cold water and dry with paper towels.
• Roast the bones in oil until golden brown in the oven. After twenty minutes, add half the vegetables with the onion halves.
• After a total of 45 minutes, add the bones and oxtail to a saucepan. However, avoid too much fat getting into the pot. Cover the bones with water and let them boil uncovered. Take off the resulting foam.
• When no more foam comes up, add the vegetables and the spices. Now simmer the stock for a full two to three hours over low to medium heat.
• Then you have to sift out the stock. You do this by placing a thin tea towel in a sieve and pouring the stock over it. The stock has to cool down overnight. A layer of fat then forms, which you remove the next day.
• The stock can be kept in the refrigerator for up to eight weeks in sterilized screw-top jars that have been rinsed out with hot water.

How to use beef stock

Beef stock is mainly used to prepare the gravy. For this, you need 200 milliliters of red wine, two sprigs of thyme, a sprig of rosemary, three to four juniper berries, and one hundred milliliters of cream, salt, and pepper.

• Add the stock to a saucepan and bring to a boil. Then add the red wine and bring the mixture to a boil again.
• Now add the rosemary and thyme. Leave the spice leaves on the stalks so you can sift through the spices more easily later. Also, add the juniper berries and peppercorns.
• Let the mixture sit in front of you until it has been reduced by half.
• Now sift out the spices again through a sieve into a second pot. Then bind the sauce with the cream by boiling the mixture again. Now taste the sauce with salt and pepper.