Dinner - Part. 1 - Beef Stock

We move forward, but always for the best? A steady progression of society has caused a want or desire for things to be fast and easy. Sometimes though, this forces on us a drop in quality. The days of people taking the time to make their own stocks, braise a piece of meat, slow roast or even confit have long since past, these techniques no longer being common practice in the home. We've become too familiar with the convenience of watered down stock in a tetra-pak, soup in a can or pre-made IQF (Individually Quick Frozen) dinners. Putting an actual effort into dinner once in a while is not hard to do, it just takes some time and patience.

Off to see the butcher, marrow bones and beef short ribs (for what's to come in part 2) first on my shopping list. I like to use marrow bones because the marrow helps to give a little more flavour. The end result helped to make this a pretty strong stock. So, bones in the oven to be roasted.

When nice and brown they are removed and placed into a pot with fresh sprigs of rosemary and thyme, bay leaves, whole black peppercorns, coarse sea salt and a few cloves.

Next comes the mire poix, the standard carrot, celery and onion mix with a half a head of garlic. Into the same pan the meat came from and back in the oven for roasting. Once the vegetables have sweat out their juices and are starting to colour, add tomato paste. I used a bit more tomato paste than average because I wanted it to have a slight tomato taste to mix with the beefy marrow taste.

Place the veg back in the oven for another two minutes or so, you'll see the tomato paste drying and the veg becoming more caramelized. It's time for the wine.... I used a cheap but tasty Casillero del Diablo Merlot 2007. Put back in the oven for another minute, the wine will reduce a bit and glaze the veg.

Put the vegetables in the pot and use a spatula to get all the wine and tomato paste in. Fill with water, bring to a boil and reduce to low heat so there is just a slight rolling boil.

Skim the surface to remove impurities.

Repeat as necessary, until the surface is clear. Cook for at least 3 hours.

Pour the stock through a fine strainer into another pot. Bing to a boil and reduce liquid by almost half.

Allow to cool and refrigerate....

.......Stay tuned for part 2