← Back to Search Results
American
 Rich Meat Stock

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Plan to make and freeze a few batches of stock the fall, when cooler weather pulls us indoors. Hearty, meaty stews and more complex recipes usually call for this rich base.

Ingredients

  • 5 to 6 pounds meaty beef or veal bones
  • 1 pound beef shin or veal neck

Directions

1. Preheat the oven to 450°F.

2. Arrange the bones in a single layer in a roasting pan. Roast until well browned, about 45 minutes, turning once or, twice. Transfer to a 6-quart stockpot. Pour in enough water to cover the bones by 1 inch, about 4 quarts. Heat over high heat to a boil. Reduce the heat to medium and boil 2 minutes. Skim all the foam and fat that rises to the surface.

3. Adjust the heat to a bare simmer–1 or 2 bubbles rising to the surface at a time. Simmer until the meat falls apart very easily when poked with a fork, about 10 hours. Check the pot occasionally, skimming the foam and fat as it rises to the surface, and adding water as needed to keep the bones submerged.

4. Ladle the stock through a sieve lined with a double thickness of cheesecloth or a clean kitchen towel into a bowl. Quickly cool to room temperature. Refrigerate, uncovered, until completely chilled and a layer of firm fat forms on top.

5. Remove the fat from the surface and discard. Warm the stock over low heat and ladle into 1-cup storage containers with tight-fitting lids. Refrigerate for up to 5 days or freeze for up to 3 months. Heat the stock to a boil before using.

Notes

 Demi-Glace

Demi-glace is a very concentrated meat or poultry stock used to enrich sauces for birds, meat, and other dishes. It is rich, potent, and quite unlike anything else. Demi-glace has a special affinity for mushrooms and that is why several of our recipes call for its use.

To make demi-glace, pour Rich Meat Stock  into a small sauté pan or skillet, heat to a boll. Reduce the heat, simmer, uncovered, and reduce the stock until it is about one fourth of its original volume and thick enough to lightly coat a spoon. The time will vary, depending on the amount of stock you started with, the size of the pan and how rich the stock was to begin with. Count on about 20 minutes. Don’t boll the stock too hard, or it will stick and scorch in places. Store the demi-glace in the freezer for up to 4 months.  One cup of stock makes about ¼ cup of demi-glace.


© 2000 Amy Farges

Note from Cookstr's Editors

Nutritional information is based on the entire recipe.

 

Nutritional Information

Nutrients per serving (% daily value)

56kcal (3%)
7mg (1%)
0mg (0%)
0mcg RAE (0%)
88mg
6mg
6g
0g
0g
0g
13mg (4%)
15mg (1%)
1g (7%)
4g (5%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-new-way-to-cook A New Way to Cook
by Sally Schneider
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
desserts-4-today Desserts 4 Today
by Abby Dodge
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
baked-explorations Baked Explorations
by Matt Lewis
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
good-to-the-grain Good to the Grain
by Kim Boyce
in-the-kitchen-with-david In the Kitchen with David
by David Venable
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?