Beef Stock

1. 1

   To make this in a slow-cooker, the recipe must be halved, producing 8 cups (2 l).

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   Stage one (bone broth)

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   Preroasting for a Brown Stock: Place the rack in the center of the oven and heat to 500F (260C; highest gas mark; #9 British regulo).

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   Place the veal knuckle, tomatoes, garlic, and onions (half the amounts if using a slow-cooker) in a large roasting pan.

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   Roast for 20 minutes.

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   Turn the vegetables and roast 25 minutes more.

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   Transfer the bones and vegetables to a large stockpot.

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   Place the roasting pan on top of stove over high heat.

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   Add 1 cup (250 ml) water.

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    Bring to a boil, scraping all the browned bits from the bottom and sides of the pan.

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    Remove from the heat.

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    On top of the stove:

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    For a Brown Stock, in a large stockpot, place the preroasted solids and the liquid from the roasting pan.

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    Add 15 cups (75 l) water, or enough to cover 2 inches (5 cm).

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    For a White Stock, place the veal knuckle, onions, celery, and carrots in a large stockpot.

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    Add 16 cups (4 l) water, or enough to cover by 2 inches (5 cm).

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    For either, bring to a boil.

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    Lower the heat to a simmer, in which gentle bubbles break the surface, and cook for 8 hours.

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    Skim (see Notes) and check the level of the water every few hours; it should remain about 2 inches (5 cm) above the bones.

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    You will need to add 6 (5 l) to 8 cups (2 l) water in an 8-hour cooking time unless an otoshi-buta is used.

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    In the oven:

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    Adjust the oven temperature, or heat it, to 300F (149C; gas mark #2; between #1 and #2 British regulo), the rack should be at the lowest possible level, with no other racks in the oven.

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    For a Brown Stock, in a large stockpot, combine the preroasted solids and the liquid from roasting pan.

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    Add 15 cups (75 l) water, or enough to cover 2 inches (5 cm).

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    For a White Stock, place the veal knuckle, onions, celery, and carrots in a large stockpot.

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    Add 16 cups (4 l) water, or enough to cover by 2 inches (5 cm).

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    For either, bring to a boil.

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    Transfer the pot to the oven.

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    Cook for 1 hour.

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    Lower the heat to 250 F (121 C; gas mark #1/2; between #1/4 and #1/2 British regulo) and cook for 11 hours.

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    Check the water level every few hours; it should remain about 2 inches (5 cm) above the bones.

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    You will need to add approximately 8 cups (2 l) in a 12-hour cooking period unless an otoshi buto is used.

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    In a 4- to 5-quart (4- to 5-1) slow-cooker:

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    For a Brown Stock, place the half-quantity of preroasted ingredients and the liquid from the roasting pan in the slow-cooker with 7 cups (75 l) water.

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    For a White Stock, place the half-quantity of veal knuckle, onion, celery, and carrots in the slow-cooker with 8 cups (21) water.

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    Turn the slow cooker on to Low and cook for 12 hours.

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    For all methods:

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    Strain the broth and discard the solids.

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    Skim the fat.

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    Add enough water to make 16 cups (4 l) for the stove-top and oven methods, 8 cups (2 l) for the slowcooker method.

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    Stage two (the stock)

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    On top of the stove: Return the liquid to the stockpot, with the beef shin.

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    Bring to a boil.

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    Lower the heat and simmer, so bubbles are gently breaking the surface, for 2 hours and 30 minutes.

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    The meat should be tender.

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    Remove the beef shin from the pot and separate the meat from the bones.

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    Poke or scoop the marrow out of the bones and reserve.

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    Reserve the meat and return the bones to the pot for 30 minutes.

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    In the oven: Return the liquid to the stockpot, with the beef shin.

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    Bring to a boil on top of the stove.

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    Place the pot back in the oven.

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    Cook for 3 hours.

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    The meat should be tender.

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    Remove the shin from the pot.

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    Separate the meat from the bones and reserve the meat.

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    Return the bones to the pot.

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    Cook for 1 hour.

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    In a slow-cooker: Return the liquid to the slow-cooker, with the half-quantity of beef shin.

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    Cook on Low for 5 hours.

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    Remove the shin from the pot.

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    Separate the meat from the bones, reserve the meat, and discard the bones.

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    For all methods: When the meat is cool enough to handle, tear or cut it into bite-sized pieces and reserve for use in Dividend Beef in the Pot or other soups.

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    Strain the liquid through a fine-mesh sieve and discard the bones, if necessary.

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    Skim the fat.

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    Cool to room temperature.

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    Refrigerate for 3 hours.

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    Remove the fat from the top and the sediment from the bottom of the stock (see Notes).

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    Use immediately, or refrigerate for up to 3 days or freeze.

* Per serving · 4 servings · Values may vary.