These recipes are adapted from the Art Institute’s: On Cooking Textbook. These are from my notes and I will be revising the information as I do more research.

Cooking Time: 8-10 hours

Equipment:

Large stock pot
Sautoir
Ladle
Skimmer
Chinois

Ingredients:

BONES: 25 pounds of beef knuckles
VEGETABLES: 3 pound of mirepoix
AROMATICS: Bouquet Garni,  thyme, bay leaf, and parsley stems wrapped in leek leaves
COOKING LIQUID: Cold water

Take a large roasting pan and place the beef knuckles in the roasting pan and cook at 400F until the the meat starts to smell like a lovely roast beef. Remove the bones from the pan and place in a large stock pot. Pour cold water in with about four inches to six inches to cover. Take the roasting pan that previously contained the bones and deglaze the pan with red wine, this will remove the fond (those tasty little brown bits). Clean, scrape pan, and reserve the fond for later. Next, turn the flame to high and simmer the stock with a “lazy boil”….remember never to let your stock boil violently and never stir it either.  In a pan (don’t know which kind yet) toast a bit of tomato paste (don’t how much), this is called “pince” which adds acidity to the stock. Then deglaze that pan with your previously made fond or red wine. Reserve the toasted tomato paste and add after 4 hours of cooking. Add the Bouquet Garni during the last hour of cooking or longer depending on how strong you want the herb taste/smell to be, Chef suggests a longer time, I agree with Chef. Cool the contents in an ice bath to 70F then place in a refrigerator that will be able to cool the rest of the stock to 40F within two hours.  Cooling the stock is key because you don’t want to let it get in the danger zone, between 41F-140F, which will cause bacteria and other food borne illnesses to occur.  Finally, cover the stock and label it with:

Class Name
Stock
Date that you cooled it down, not the date you started it. If you have not frozen it within 5 days then you will need to re-start the process all over or dump it.
Instructor

Chef Critique

Eric