Beef, Veal, Lamb, or Pork Stock

Beef, veal, lamb, or pork stock is a flavorful and versatile base for a variety of dishes. Whether you have meaty bones or inexpensive cuts, this stock recipe allows you to make the most of your ingredients. With a cooking time of at least 3 hours, the stock develops a rich flavor profile that can enhance soups, stews, gravies, and sauces. In this recipe, we’ll guide you through the process of making this hearty stock, providing tips for creating a darker and richer stock for heartier dishes. Let’s dive in and create a batch of delicious beef, veal, lamb, or pork stock.

Makes: About 14 cups

Time: At least 3 hours, largely unattended

INGREDIENTS:

• 3 to 4 pounds meaty beef or veal bones, such as shank, shin, tail, or short ribs
• 2 medium onions, chopped (no need to peel)
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 bay leaf
• At least 10 sprigs of fresh parsley (optional)
• 1 teaspoon salt, plus more to taste
• 3 cloves
• 10 peppercorns

INSTRUCTIONS:

1. Rinse the beef or veal bones under cold running water to remove any impurities. Transfer them to a large stockpot.
2. Add the chopped onions, carrots, celery, bay leaf, fresh parsley (if using), salt, cloves, and peppercorns to the pot.
3. Pour about 16 cups of water into the pot, enough to cover the ingredients by a couple of inches.
4. Bring the mixture just about to a boil. Partially cover the pot and adjust the heat so the mixture simmers gently with a few bubbles at a time.
5. Cook the stock for 2 to 3 hours, skimming off any foam that accumulates at the top. The meat should fall off the bones, and the bones should separate easily.
6. Allow the stock to cool slightly, then strain it through a fine-mesh sieve or cheesecloth, pressing on the vegetables and meat to extract as much liquid as possible.
7. Taste the stock and add additional salt if necessary.
8. Use the stock immediately in your desired recipes, refrigerate it (skimming off any hardened fat from the surface) for 4 to 5 days, or freeze it for up to 3 months in airtight containers.

TIPS:

• To make a darker and richer stock, consider roasting the ingredients before adding water. Heat neutral oil (such as grapeseed or corn oil) in a wide pot or roasting pan. Brown the bones or meaty parts on all sides, then add the vegetables and continue cooking until they are browned. You can also add ingredients like tomato paste, red wine, garlic, or dried mushrooms to further enhance the depth of flavor.
• If using chicken stock as a substitute for beef stock, it is preferable to use homemade chicken stock rather than canned beef stock, as the latter may lack flavor.
• Adjust the salt to your taste preferences. It’s easier to add more salt later on than to remove excess salt from the stock.
• Label and date your containers when storing the stock in the refrigerator or freezer for easy identification later on.
• Freeze the stock in smaller portions, such as ice cube trays or freezer bags, to have ready-to-use amounts for different recipes.

Enjoy the richness and versatility of homemade beef, veal, lamb, or pork stock in your culinary creations. With its deep flavors and hearty character, this stock will elevate the taste of your soups, stews, and sauces. Embrace the opportunity to utilize scraps, inexpensive cuts, and bones to create a flavorful foundation for your favorite dishes.