How to Make Martha Stewart's Brown Beef Stock | Martha's Cooking School | Martha Stewart

Summary

This video demonstrates the traditional method for making a rich and flavorful brown beef stock. The process begins with roasting veal and oxtail bones with vegetables like onions, carrots, and celery to develop a deep color and flavor. After deglazing the pan with red wine, the mixture is simmered for eight hours, allowing the flavors to fully develop. Aromatics like parsley, thyme, and bay leaves are added for extra depth. The stock is strained and chilled, resulting in a rich, clear broth, perfect for soups and stews.

Takeaways

• 😀 Roasting the meat, bones, and aromatics first enhances the flavor and color of the beef stock.
• 😀 Use unflavored oil like safflower or canola oil for roasting the bones and aromatics.
• 😀 Oxtail and veal bones (shank) are excellent choices for making a rich beef stock.
• 😀 Roast the bones in a 400°F oven for about 45 minutes, turning and stirring often for even browning.
• 😀 Tomato paste adds depth of color and flavor to the stock, stir it into the pan after roasting.
• 😀 Vegetables like celery, carrots, onions (unpeeled), and garlic (smashed) should be added to the roasting pan for additional flavor.
• 😀 After roasting the vegetables and bones, deglaze the pan with 1 cup of red wine to pick up all the flavor bits.
• 😀 Always start the stock with cold water to better extract flavor and maintain clarity.
• 😀 Simmer the stock slowly for about 8 hours, keeping it at a low temperature to avoid cloudiness.
• 😀 Aromatics like parsley, thyme, black peppercorns, and bay leaves should be added during the simmering process for enhanced flavor.
• 😀 Strain the stock through cheesecloth to remove impurities, and discard the layer of fat that forms on top when chilled.

Q & A

Why are the bones and meat roasted before making beef stock?

Roasting the bones and meat enhances the flavor and gives the stock a richer, darker color. The roasting process caramelizes the sugars and proteins, deepening the overall taste.

What types of bones are used in making the beef stock?

The recipe uses veal bones, oxtail, and neck bones. These types of bones provide a rich flavor and gelatin content, which helps to create a well-bodied stock.

What is the purpose of adding tomato paste to the stock?

Tomato paste adds depth of color and flavor to the stock. It also contributes to a richer, more complex taste by caramelizing during the roasting process.

Do the vegetables need to be peeled before roasting for the stock?

No, the vegetables do not need to be peeled. The skin of the onions is left on, and the carrots and celery are simply washed. This helps to maintain the natural flavor and adds to the final color and richness of the stock.

What role does the red wine play in the stock-making process?

Red wine is used to deglaze the roasting pan, helping to lift and incorporate any flavorful brown bits stuck to the pan into the stock, which enhances the overall taste.

Why is it important to use cold water to start the stock?

Starting the stock with cold water helps to better extract flavor from the bones and vegetables. It also preserves the clarity of the stock by avoiding the release of unwanted impurities.

How long should the stock be simmered, and why is it important to avoid boiling?

The stock should be simmered for about 8 hours. Boiling the stock can cause it to become cloudy, while a slow simmer ensures a clear, flavorful liquid.

What herbs and spices are added to the stock, and why?

A bunch of parsley, fresh thyme, black peppercorns, and bay leaves are added to the stock. These aromatics provide fragrance and additional depth of flavor to the stock.

How can you prevent the stock from evaporating too much during the long simmering process?

To prevent excessive evaporation, it's important to cook the stock in a deep pot with a lid on low heat. Adding hot water occasionally ensures that everything remains submerged and that the flavor is not lost.

What is the purpose of straining the stock through cheesecloth?

Straining the stock through cheesecloth removes any remaining impurities and particles, resulting in a smooth, clear broth that is perfect for use in soups, stews, or sauces.