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Home Cooking

How do you make your beef (or veal) stock?

rp17 | Jan 22, 201812:29 PM     12

I make chicken stock quite frequently, and even tried Marcella Hazan's "meat broth" recently. Now I want to make a real good beef stock...something that I can use for broth in french onion or beef barley soup, a nice stew, or reduce further into a demi glace or base for various sauces. Since I've never made beef stock before, I want some advice. I know I'm going to roast the bones, but what are your thoughts on roasting the vegetables? I've seen it done both ways in the various recipes I've looked at. I know I do NOT like roasted vegetables in my chicken stock. I prefer the clean flavor of adding them raw. Not sure about a dark, rich, beef stock though. Also unsure of the simmer time. I've seen times listed anywhere from 4 to 24 hours. Any tips would be appreciated!

ETA: I also plan on making a veal stock. If you would suggest treating the veal differently than the beef, I'd be interested in hearing that as well. For my beef stock, I have oxtails and shortribs. For the veal stock, I have what was labeled as "veal bones for stock" at my local meat market. They look like they have a decent amount of meat on them, but I'm not sure what kind of bones they are.

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