Using roasted marrow bones, pretty much blackened
Homemade Beef Stock
5 hours 10 mins
Beef stock made by roasting bones and vegetables, then slow simmering with herbs results in a dark, clear, rich stock that is perfect in soups, sauces and to use as a water replacement in many recipes. It freezes beautifully, too.
Author: The Saucy Southerner
Recipe type: Soup Stock
Serves: 4 quarts
•5 pounds of beef bones
•1 medium-sized yellow onion, cut in eighths, skin on.
•1 medium-sized red onion, cut in eighths, skin on.
•3 medium-sized carrots, not peeled, cut into 2 inch pieces
•2 ribs of celery, cut into 2 inch pieces
•½ head garlic, peel on (no need to separate the cloves)
•5 quarts cold water
•Bundle in cheesecloth (or you can use a large tea ball):
•2 bay leaves
•1 handful of parsley stems
•4 sprigs of fresh thyme leaves (or about 1 teaspoon dry)
•1 tablespoon whole black peppercorns
•1 whole clove
•½ cup brandy
•½ cup cold water
•Special equipment: cheesecloth, fine mesh strainer
1.Preheat the oven to 475°F.
2.Place the bones in a large roasting pan. It's best to have one large enough to have a single layer of bones.
3.Place the roasting pan in the preheated oven and cook for 1 hour.
4.After an hour, place the onion, carrot, celery and garlic pieces into the roasting pan and stir to combine with the bones.
5.Continue to cook for another 30 minutes.
6.Remove the roasting pan from the oven and transfer the bones and the vegetables to a large stockpot.
7.Add the 5 quarts of water and the bundle of herbs into the stockpot with the bones and vegetables.
8.Pour off any fat that may have accumulated in the roasting pan.
9.Place the roasting pan over medium heat and add the brandy and the remaining ½ cup water.
10.Using a wooden spoon, scrape up all of the caramelized bits in the bottom of the roasting pan.
11.Pour this liquid, with the bits included, into the stockpot.
12.Bring the liquid in the stockpot to a boil. Reduce the heat to simmer.
13.Periodically skim the foam from the top of the liquid, being careful not to stir the stock.
14.If you're noticing significant evaporation of the liquid, turn the heat down. You want it to reduce, but not much (5 quarts of water will reduce to 4 quarts of stock).
15.Continue to cook for 4-6 hours.
16.After that time, carefully remove the bones and vegetables. Strain the remaining liquid through cheesecloth draped over a fine mesh strainer.
17.Allow to cool if you are going to store to freeze or refrigerate. Frozen stock will keep for 3-5 months, refrigerated for 3-5 days.
French Onion Soup with Homemade Beef Stock
The Saucy Southerner
Timeless, classic, delicious French Onion Soup uses a base of meat stock and caramelized onions, topped with a crouton and cheese melted under a broiler. It's soup heaven.
Author: The Saucy Southerner
Recipe type: Soup
•6 cups beef stock (preferably homemade, but you could use store-bought)
•3 pounds onions (my preference here...I love a LOT of onions in mine), peeled and sliced
•6 tablespoons butter
•2 tablespoons oil
•pinch of salt
•pinch of sugar
•2 tablespoons brandy
•splash balsamic vinegar
1.Using a wide-bottomed pan, so the onions get maximum contact with the bottom, over medium-high heat, add the butter and the oil and heat until the butter melts.
2.Add the onions to the pan and stir to coat with the butter.
3.Reduce the heat to medium to medium-low (I prefer medium-low when caramelizing a big batch. It may take longer, but you reduce the risk of burning them).
4.After 10 minutes, add the salt and the sugar.
5.Continue to cook, stirring occasionally, until the onions reach a golden brown color, with bits of darker brown interspersed (approximately 40 minutes to an hour).
6.Add the brandy and the vinegar, and cook for another couple of minutes.
7.Add the beef stock to the onions and allow to simmer for a couple of minutes.
8.To serve, either ladle directly into bowls and eat, or top with a toasted slice of sturdy bread (I use French baguette that I've dried in the oven) topped with a slice of cheese of your choice (I use gruyère, but Provolone, Swiss or Parmesan would work beautifully) and put under the broiler until the cheese melts and is slightly browned and bubbly.