Caldo de ternera casero

Ingredientes

• 3 kg beef bones (note 1)
• 1 large carrot (peeled or unpeeled, cut into chunks)
• 1 large onion (peeled or unpeeled, white, red, or brown, cut into chunks. Can also use leeks as a substitute.)
• 1 celery stalk (well rinsed and cut into chunks, leaves and all)
• 1 whole garlic (whole head cut in half)
• 50 grams tomato paste (not tomato pasata, which is not concentrated.)
• 2 grams peppercorns (whole (optional))
• 4 sprigs thyme (whole sprigs, or 1 tsp dried leaves (optional))
• 4 whole bay leaves (fresh or dried (optional))
• 350 ml red wine (dry red wine for deglazing the pan fond. (optional))
• 4 litres water (drinkable cold tap water)

Preparación

1. 1

   --- Roasting the bones ---

2. 2

   Preheat your oven to 230°C (446°F). Place the beef bones on a roasting tray and roast until they reach a deep golden brown color.

3. 3

   Prepare aromatics. While the bones roast, peel and chop the carrots and onions into large chunks. Chop the celery, halve the garlic horizontally, and add them to the stockpot with bay leaves, thyme, peppercorns, and tomato paste.

4. 4

   --- Deglazing the fond ---

5. 5

   Deglaze the tray. Remove the roasted bones from the tray, leaving the rendered fat behind. Use red wine or water to scrape the caramelized fond from the bottom of the tray.

6. 6

   Combine ingredients. Add the roasted bones and the deglazed fond to the stockpot. Avoid adding the pool of rendered fat from the tray to the pot. Store the rendered fat in the fridge and use for frying when cooking other dishes.

7. 7

   --- Cooking stock ---

8. 8

   Cover with water. Fill the pot with water until the ingredients are just submerged. Do not overfill.

9. 9

   Simmer and skim. Bring the liquid to a bare simmer where only small bubbles surface. Periodically skim any froth or fat that rises to the top. Add a small amount of water if the bones become exposed.

10. 10

    Extract flavor. Continue simmering for 6 to 12 hours. The stock is ready once the flavor and nutrients have fully transferred from the bones into the liquid.

11. 11

    --- Straining and storing ---

12. 12

    Strain the stock. Pass the liquid through a fine-mesh sieve. For a clearer restaurant-style finish, perform a second strain through a muslin cloth.

13. 13

    Chill quickly. Transfer the stock to containers and place them in an ice water bath to reach room temperature quickly before refrigerating.

14. 14

    Remove solidified fat. Once chilled, remove the layer of solidified fat from the surface with a spoon. Discard this in the bin, not the sink.

15. 15

    Seal and label. Label the containers and store them in the refrigerator or freezer.