/ r / beef-stock sub-recipe

Beef stock

A clear, deeply-flavored beef stock built on roasted bones and aromatics. The backbone for Solyanka and Borscht.

total4h 5mactive labor49mservings4steps7
  1. 01
    Preheat oven to 220°C
    passive10m@ 0m → 10m
  2. 02
    Rough-chop onion, carrot, celery
    active8m@ 0m → 8m
  3. 03
    Rinse and pat dry the bonescritical
    active5m@ 8m → 13m
  4. 04
    Roast bones until deep browncritical
    passive40m@ 13m → 53mdeps: preheat, prep-bones
  5. 05
    Deglaze pan, transfer to stockpot with aromaticscritical
    active6m@ 53m → 59mdeps: roast-bones, chop-aromatics
  6. 06
    Simmer gently with peppercorns and bay leafcritical
    semi-active3h@ 59m → 3h 59mdeps: deglaze
  7. 07
    Strain through fine mesh, season lightlycritical
    active6m@ 3h 59m → 4h 5mdeps: simmer