Rich Beef Stock

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped
6 pounds beef shanks, meat cut from bone in large chunks, or 4 pounds beef chuck, cut into 3-inch chunks, and 2 pounds small marrowbones
1⁄2 cup dry red wine
8 cups boiling water
1⁄2 teaspoon salt
2 bay leaves

Instructions

Heat 1 tablespoon oil in stockpot or Dutch oven over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until slightly softened, 2 to 3 minutes. Transfer to large bowl.
Brown meat and bones on all sides in 3 or 4 batches, about 5 minutes per batch, adding remaining oil to pot as necessary; do not overcrowd. Transfer to bowl with onion. Add wine to pot and cook, scraping up browned bits with wooden spoon, until wine is reduced to about 3 tablespoons, about 2 minutes. Return browned beef and onion to pot, reduce heat to low, cover, and sweat until meat releases juices, about 20 minutes. Increase heat to high, add boiling water, salt, and bay leaves. Bring to boil, then reduce heat to low, cover, and simmer slowly until meat is tender and stock is flavorful, 1-1⁄2 to 2 hours, skimming foam off surface. Strain and discard bones and onion; reserve meat for another use, if desired.
Before using, defat stock. (Stock can be refrigerated for up to 4 days or frozen for up to 6 months.)

Rich Beef Stock

Ingredients

Instructions

Tags

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