health and wellness

Well, there is stock and then there is stock. All we need to do is turn to our grandmothers for advice - they would certainly know how to make stock; a broth that is literally loaded with body and begins with plenty of gelatin-rich beef bones. I usually always keep a hefty amount of beef bones and store them in the freezer to have on hand whenever I need to make a fresh batch of stock. We use stock mainly to give a solid base to soups, gravies, sauces, and an array of dishes of different cultures. Making stock is the basis of any cook’s training in the kitchen. When you make a good stock, you are able to take home-made cooking to the next level. It is extremely nourishing, and it offers the rich goodness in taste that is surely unforgettable. It always adds to the smells and feelings of, “There’s no place like home!”

I always start out with a 12 to 16 quart stock pot so that I can make this in bulk, and freeze in individual containers to use as needed.  Once I have between 5 to 8 pounds of beef bones, I begin by roasting them on a cookie sheet in the oven set at 450 degrees for approximately 30 minutes to brown the bones along with its leftover meat to produce a richer and more flavorful stock. I like to include a couple of coarsely chopped yellow onions along with two large, cut up carrots to add to the bones as they are roasting. Once this is done I transfer the bones with the roasted vegetables and any browned, caramelized bits to the stock pot. You should then add to the stock pot a variety of fresh, cup up vegetables or whatever you have on hand. I have a list I use below, but this does not need to be exact:

5 to 8 lbs. meaty beef bones, ribs, oxtails, shank, beef knuckles, short ribs or the likes

3 large yellow onions, coarsely chopped

4 large carrots, cut up

3 stalks of celery, cut up including its leaves

1 or 2 tomatoes, coarsely chopped

3 large leeks, cleaned and coarsely chopped

1 or 2 turnips or parsnips

1 cup of dry red wine (optional)

2 bay leaves, 1 tsp. of thyme, 1 bunch of parsley

cold water to cover

I do not add salt and pepper, I prefer to do this later when I am certain what I am going to do with the broth.

Once the fresh vegetables are added to the stock pot, along with the herbs, and wine if using, add cold water to cover. Do not disturb the contents of the pot from this point forward; the aim is to make a clear broth. If you stir it or boil it, you will get cloudy results for your broth. You can set the stock on high heat to start, but you must take it down to a simmer on the lowest setting before it reaches a boiling point. Keep the stock set on low, covered ajar, and maintain a continual simmer for ten to twelve hours. Don’t rush this. Ever so often, skim the surface for scum that may have formed, but do not disturb the liquid beneath. Once the stock is done, remove from heat and let cool at room temperature. Next you will need to strain the contents through a sieve reserving the broth and discarding the solids. Before freezing or using the broth for your recipes it’s a good idea to let the stock settle over night in the refrigerator and then skimming off the thin layer of fat that may form on the top the next morning. The more gelatinous your broth, the better, as this means that much of the gelatin found in the bones has been extracted and now all the goodness is ready for all your cooking needs.