Beef Stock

Brodo di Manzo

Cooking With Nick Stellino
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Ingredients:

6 pounds of veal, or beef bones
5 tablespoons tomato paste
2 tablespoon of flour
3 tablespoons olive oil
3 carrots peeled and quartered
3 celery ribs quartered
2 white onions peeled and quartered
2 tablespoons of chopped fresh rosemary or 1 ½ teaspoons dried
1 ½ teaspoon dry thyme
2 tablespoons of chopped fresh basil or 1½ teaspoon dried
2 tablespoons of chopped fresh parsley or 1½ teaspoon dried
1 ¼ tablespoons of black peppercorns
3 dry bay leaves
4 whole cloves
¾ tablespoon salt
1 ¼ gallon of water
4 eggwhites
Yield 2 ¼ quarts
Printable Version
Preheat the oven to 400
Make a paste with the flour and tomato paste. Rub ½ of it over the bones. Mix the olive oil, and the rest of the tomato paste mixture with the vegetables.
Place the bones in large roasting pan and bake in the oven until the bones are well browned, 20-30 minutes, turning every 15 minutes. Careful not to burn them, use your best judgement.
Place the vegetables in a different pan and cook in the rack below the bones for the same time. Turning them at the same time.
Transfer the vegetables and the bones in a large stock pot., or two if you do not have one big enough.
Do not use the fat that has rendered at the bottom of the pan in which you roasted the bones.
Add the water, rest of the ingredients and bring to a boil. Reduce to a simmer and cook for 8 hours, skimming the foam that rises at the top every ½ hour.
Watch the pot and as the stock reduces keep adding water if necessary to keep the bones barely covered with water.
Discard the bones. Strain the stock through a fine sieve lined with cheese cloth. Wait until it cools down to room temperature and place uncovered in the refrigerator until the next day. Overnight the fat will harden and float to the top. Skim it off and discard it.
Bring the stock back to a boil. While the stock is cooking beat the eggwhite with a whisk or an electric beater until the become fluffy like a meringue.
Add the beaten egg whites to the boiling stock reduce the heat to simmer and stir well.
The eggwhites will harden entrapping most of the stocks impurities. Strain the stock once more as before.
You can use the stock now or freeze it, up to one month, and use it for your favorite recipe.
Chef’s tip
The extra step with the eggwhites at the end will yield for you a clearer stock and a more flavorful one. If you do not mind the cloudy color of the stock you can omit this step.
©2013 Nick Stellino Productions