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Fond du Beouf
Beef Stock
Makes about 8 to 10 cups
The roasting of the bones and veggies renders this versatile, fragrant stock the rich color of roasted chestnuts. Skimming, slow simmering, and straining ensure beautiful clarity and deep beef flavor that will enhance any beef or meat-friendly sauce.
2 tablespoons olive oil
2 tablespoons unsalted butter
2 pounds beef marrowbones, cut into 2-inch thick rounds
1 1/2 pounds bone-in beef short ribs, coarselychopped
Tiny pinch of sea salt or kosher salt
Pinch of freshly ground black pepper
1 large onion, quartered
2 large ribs celery, cut into 2-inch lengths
1 large leek, white part cut into 2-inch lengths
2 carrots, peeled and cut into 2-inch lengths
2 tablespoons tomato paste
1 cup full-bodied red wine (e.g., a Merlot or Cabernet Sauvignon)
14 cups cold water (or just enough to barely cover the bones and vegetables)
3 garlic cloves, peeled
1 bouquet garni (several sprigs fresh thyme, fresh parsley, and 2 bay leaves)
5 peppercorns
Preheat oven to 500 degrees F.
In a large, sturdy, nonstick roasting pan, heat olive oil and butter over medium-high heat (using two burners if necessary) until bubbling vigorously. Add the marrowbones and short ribs. Season with salt and pepper. Brown, turning every few minutes to color all sides, cooking a total of about 10 minutes. Add the onion, celery, leek, and carrots, and toss to coat. Place the roasting pan on the middle rack of the preheated oven. Roast for 10 to 15 minutes, tossing once or twice to turn. Add the tomato paste, stirring well to coat the bones and vegetables evenly. Let cook 5 to 10 minutes more. (Note: This is an important step to cook out the acidity of the paste).
Remove roasting pan from the oven. Return to the stovetop, with the burner(s) set on high. Deglaze the roasting pan with the red wine, stirring with a flat-edged wooden spoon to scrape up any brown bits. Cook until the wine has reduced by half.
Carefully, turn out the all of the contents of the roasting pan into an 8-to 12-quart stock pot. Add the water, garlic, bouquet garni, and peppercorns.
