next up- beef stock

[chia]

kate and i will be making beef stock this week end- come cook with us. we will make beef bourguingon with the stock the next day.

[Chef Kate]

The Beef Stock Recipe is
Simple Beef Stock a la Julia Child recipe #147999

The Stew Recipe is
Boeuf Bourguignon a La Julia Child recipe #148007

[chia]

is everyone getting their ingredients ready? they should look similar to this

[Chef Kate]

Great pictures, Chia!

I got mine started a little while ago.

All the bones in an eight quart wide pot--easier to skim the scum, so to speak.

Covered them with cold water and let them cook over medium heat.

Once the water was simmering, all the impurities started coming to the top--lovely to get rid of all of that before adding vegetables.

[chia]

i started my bones in my le creuset

[Chef Kate]

Remember not to let it boil. Something happens to the proteins in the meat and your stock weill not taste as it should and it will be cloudy.

[chia]

i wonder if my picky little french dogs will like these bones which are almost as big as them, lol?
skimming the scum....

[Chef Kate]

I bet they will--getting down inside to get at any of the marrow that may not have been cooked away.

[chia]

after you've skimmed, and the soup is simmering i added all the vegetables and herbs/spices

[chia]

kate, i have a question about the recipe-- why do you put the finished stock in the fridge uncovered? i usually cover mine and cool it overnight, makes it so easy to take the fat layer off.

[chia]

after it come back to a simmer cover partially

[Chef Kate]

Only because it cools faster and the fat comes to the top better--if you put a lid, there is a tendency for condensation to happen on the inside of the lid. I don't think it makes a critical difference--and if you are leaving it overnight, the time difference probably doesn't matter that much..

[Chef Kate]

After I finish skimming, I transferred my bones and liquid to my big 12 quart stock pot--with the colander insert. Then added my vegetables and enough water to make sure everything was covered.

[Chef Kate]

From here on, there's not much to do. You need to check every now and then to make sure there is adequate liquid in your pot. And, if you are a compulsive skimmer like me, to skim off some of the fat that rises to the top.

[Chef Kate]

Chia--
Doesn't it smell great?