Recipe courtesy of Martha Stewart
Total:
5 hr 31 min
Active:
30 min
Yield:
10 quarts
Level:
Intermediate

Ingredients

Directions

Preheat oven to 400 degrees F. Cut the meat into large chunks and remove as much fat as possible. Place the meat in a large roasting pan and roast until all the juices in the pan have browned to a deep golden russet color, about 45 minutes, careful not to burn the juices.

Transfer the meat to a large stockpot. Discard the fat in the roasting pan. Place the roasting pan over medium-high heat and add the wine, scraping up the golden brown glaze at the bottom of the pan. Add this to the stockpot together with the 10 quarts water. Bring to a boil, add the vegetables, cloves, bouquet garni, and bouillon cubes or salt. Return to a boil, reduce heat to medium-low, partially cover, and simmer about 4 hours or until broth has a rich beef flavor; skimming off any scum from the surface during cooking. It may be necessary to add warm water to the pot during cooking to keep the water level approximately even throughout cooking.

Once the stock is finished cooking, remove from heat and allow to cool to a more manageable temperature, about 160 degrees F or higher. Strain the stock through a fine-meshed strainer either directly into storage containers or into a large bowl from which it can then be transferred into smaller storage containers. Once stock is in the storage containers, cool it down quickly by placing the containers into an ice water bath. Once cooled completely, cover and refrigerate.

Keep containers refrigerated until all the fat has risen to the surface and hardened. To remove, break the solidified fat and discard. The stock is now ready to use. Keep refrigerated for up to 4 days or freeze for up to 6 months. To keep refrigerated stock longer, re-boil it every fourth day. Re-boil frozen stock for up to 5 minutes before using to prevent spoilage.

Categories:

IDEAS YOU'LL LOVE

Veal Piccata

Recipe courtesy of Anne Burrell

Veal Marsala

Recipe courtesy of Giada De Laurentiis

Chicken Stock

Recipe courtesy of Alton Brown

Veal Parmigiana

Recipe courtesy of Marie Ostrosky

Veal Stock

Recipe courtesy of Chuck Hughes

Veal Stock

Recipe courtesy of Alex Guarnaschelli

Veal Stock

Recipe courtesy of Chuck Hughes|Chuck Hughes

Brown Veal or Beef Stock

Recipe courtesy of Michele Urvater

Lobster Stock

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped Junior

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c
          powered by PubExchange

          Get Cooking