Roasted garlic beef stock
The toasting of the garlic enhances the flavor of this delicious beef stock. It is a versatile ingredient that can add depth and complexity to any dish, and is particularly well-suited for hearty and savory recipes.
Equipment
- 1 stock pot
- 1 sieve
Ingredients
- 4 lb Beef bones
- 1/2 bunch coarsely chopped celery
- 1 coarsely chopped medium onion
- 4 chopped medium carrots
- 1 tbsp Tomato paste
- 1/2 cup olive oil
- 1 head of garlic, sliced
- 1 bunch herb stems
- 4 bay leaves
- 1/2 tsp black peppercorns
- 1/2 tsp coriander seeds
Instructions
- Preheat oven to 450°f. On a lined sheet, roast the bones for about half an hour. Place the carrots, onion, and celery over the sheet, and roast further for about 10 minutes. Pour and spread the tomato paste over the vegetables and bones, and roast further for about 5 minutes. Let it sit and cool.
- In the meantime, sauté the garlic in oil for until golden in a small saucepan placed over medium heat. Using a fine-mesh sieve, strain the oil into a bowl for other uses, and set aside the garlic.
- Transfer roasted ingredients s to a large stockpot placed over medium heat. Pour in cold water to cover. Add in the reserved garlic, coriander seeds, peppercorns, bay leaves, and herb stems. Bring to a boil. Turn the heat low, and allow simmering for about 3 hours, skimming foam and fat from surface. Through a fine-mesh sieve, strain the stock into a large bowl. Discard the solids after pressing for all their juices.
Video
Notes
It's important to simmer the stock on low heat for several hours to extract the maximum flavor and nutrients from the ingredients. The finished stock can be stored in the fridge or freezer for later use, and can be used as a base for a wide variety of dishes.