Beef Stock
Ingredients
- 4 to 5 pounds Beef and/or Veal bones neck bones
- 2 pounds Beef and/or Veal trimmings optional; not needed if bones are very meaty
- 6 medium Onions skin left on, cut in chunks
- 2 small cans Tomato Paste
- 3 Leeks rinsed well to remove grit, cut into 1 inch pieces (use white and green part)
- 8 Carrots cut into 1 inch pieces
- 2 Celery stalks cut into 1 inch pieces
- 12 sprigs Fresh Parsley including stems
- 6 sprigs Fresh Thyme
- 2 large Bay Leafs
- 12 whole Black Peppercorns
Instructions
- Makes 4 Quarts
- Preheat Oven to 400°
- Place the bones (in a single layer), and the onions in a large roasting pan. If you add the veal trimmings, scatter them around the bones. Using a spatula cover the bones with the tomato paste. Roast in oven 1 or 2 hours or until bones are golden brown on all sides. Remove roasting pan from oven and place browned bones in a large stock pot (16 to 24 quarts).
- Add all remaining ingredients and add enough cold water to cover at least by 2 inches. Bring to a boil, then reduce the heat so that mixture just bubbles at a gentle simmer and let cook for at least 5 hours, better overnight. Turn off the heat and let the stock cool down for one hour so that it's easier to handle.
- When the stock has cooled a bit, use a slotted spoon or tongs to remove the bones and cooked vegetables and discard. Strain the stock through a very fine sieve to remove any small particles. Don't worry about removing the fat floating on top of the stock. It's easy to remove when it is real cold.
- Refrigerate overnight and the next day remove ALL visible and congealed fat.
- Portion the stock into containers ‑‑ from ice cube trays to pint size.
- Label and date containers, then freeze for many many months.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Hi Chef, trying this for first time. I guess I’m luckier than you as I’ve got an abbatoir close by to source some really meaty bones. Not bragging, just a suggestion for the rest of your followers. I look forward to tasting the stock tomorrow morning.
I just now threw finished bringing my pot to a boil, now my question is to cover with a lid or not. What did you do? The recipe doesn’t say. By the way, I live in France, and the butcher actually has the neck bones right there in his case.
Never cover a stock. Water needs to evaporate to intensify the flavors! 😊
Does it mean we can’t use or it’s not suggested to use an Instant pot pressure cooker? Thanks
Correct! The water must evaporate to condense the flavors! 😊
My hubby and I , along with our best friends are hooked on your videos and recipes. By far the best yet, simply remarkable! I cant stop talking about your site!
Thank you Patricia, you are very kind! And you have good taste 😁!
Love your TV show n you are
a great teacher Thanks 😊 God bless your life n family n camera guys HI from Puerto Rico
I am working on this right now. I can’t wait until it’s done so I can try some of your other recipes. I also have a whole chicken ready to make the chicken stock.
Chef Jean-Pierre, your way with food is always so natural. I am making beef stock now following your recipe and I know it will be great!
Thank you Peter!
For the recipe it says two celery stalks – is this correct, or is it meant two celery bunches? In the video it looks like a LOT more than two celery stalks.
Thanks!
1 celery bunch depending on the size will work! More won’t hurt! 🙂
I am doing this for over year now, and yeah it makes every meal special.
Thank you chef
Thank you, Sasha!
Just fabulous stockso tasty it makes everything special, thank ypu so much chef😋
Great stock
Makes a GREAT stock !!!!!