Stock from Scratch or Cook’s Delight Soup Base Part 2
On May 14, I discussed the benefits of using Cook’s Delight Soup Base instead of making stocks from scratch. The biggest benefits of using base vs. stock from scratch are time, consistency and cost. The food business generally has high turnover. If you have someone new making stocks you run the risk of having an inconsistent end product. Making stock from scratch also requires much more time than using bases, as well as money.
Today I am adding a recipe for making Beef Stock from scratch. I’ll add Vegetable and Fish from scratch recipes soon. Please note that 1 tsp. of Cook’s Delight Beef Base mixed with 8 ounces of water makes 8 ounces of stock. One pound of Cook’s Delight Beef Base yields 5 1/2 gallons of stock.
Recipe
2 lb large beef bones (cracked)
1 – 4 oz can tomato paste
3 tbsp oil (olive, vegetable, canola)
1 large onion with skin, quartered
2 large stalks celery with tops cut in 1″ pieces
2 large carrots in 1″ pieces
1 bouquet garni (a bundle of herbs and spices added during stock reduction – see recipe below)
3 quarts cold water
1 large oven pan lied with heavy-duty foil
Recipe Bouquet Garni Wrap in small cheese cloth and tie with string.
1 bay leaf
1 tsp thyme
6 peppercorns
2 cloves
2 tsp parsley
Directions
Preheat oven to 375 degrees. Rub tomato paste generously over bones; roast for about 30 minutes or until nicely browned.
In a large stockpot over medium heat, add oil and saute vegetables about 5 minutes (slightly brown on the edges). Add remaining ingredients (including bones) and bring to a boil.
Skim off any foam that rises. Reduce heat and simmer gently, uncovered, for 2 to 3 hours. Add a few cups of water if necessary to keep ingredients submerged.
Strain and discard solids, strain again with fine strainer (3 layers of cheesecloth in a colander.
Return to smaller pot, skim fat, return to heat and simmer another hour or so, until reduced by half.
OR
Combine 1 tsp Cook’s Delight Natural Beef Base with 8 ounces of water and heat.
