Taming The Weight Room

Thursday, January 20, 2011

A Tasty Beef Stock Recipe that I Stole From Gordon Ramsay

Yes, it's true. I have no permission to write this post and share this recipe.

 However, since I was able to get it off Amazon with the greatest of ease, I feel much less guilty.  

So let's begin. 

First off, get yourself some incredible grass fed beef marrow bones like the ones from Novy Ranch that Darla sent me. Yes, I still have some left!

You need about 3 lbs total.   I also used a few lbs of Dey Dey Ranch grass fed beef neck bones.

 Not good for doggies but darn good for stock!

I took the bones, added a bit of beef tallow, also from Dey Dey Farms and roasted them in a 425 degree oven for one hour, turning them at thirty minutes.
                                       Dem Bones, Dem Bones dem grass fed bones!

after roasting they look like so:

Meanwhile, back at the cutting board, you need to chop up your veggies. You will need two stalks of celery, two carrots, a fennel bulb, two onions ( I used some amazing onions with the green shoots on top from the farmers market but any old onion will do). Cut them all into 2 inch chunks, be sure to get rid of the fennel tops!  

They should look somewhat like this when you are done:

 Now get out the Olive oil, tomato paste, thyme (mine is from my herb garden) and the always popular bay leaf!  I threw in some crimini mushrooms too, he says 3 1/2 oz's I say, who's measuring?

But if you must measure, you need 2 Tbls olive oil, one bay leaf, a sprig or two of fresh thyme, 3 1/2 oz of mushrooms, 1 tsp of pepper and 1 Tbls of tomato paste.

Now take the oil and  start browning the veggies in the stock pot, just the first veg (carrots, onions, celery and fennel) on  high heat till it starts to brown. Then add the tomato paste and cook for 2 minutes.

You get the idea...now all the bones and enough water to cover the lot.. about 2 liters. 

Please, in the name of all things Holy and good, use SPRING WATER!!!  

This stock used up the last of the Sedona Spring water we brought back from Arizona. Water quality is KEY to a good stock!
Ok, rant over.
Bring to a simmer and skim off any odd looking scrum on the top. I never have much but still, it's what Gordon would do.

Now add your shrooms, your thyme and bay leaf along with the pepper. Let it simmer, covered.

Now here is where Mr. Ramsay and I part ways. 

No offense but he only asks for 6-8 hours of simmer time.
Oh no, really?

This bad boy sat on the simmer burner for 36 hours and some of my finest go for three days.
To each his own. Sorry Old Chap, but the longer the stronger in my opinion.

Here is the gorgeous patina of a good rich stock.

When you have simmered it as long as you are able to stand waiting, let it cool a bit.
Then get your fine larger size strainer out and strain out all the lumpy bits and bones.
After carefully removing all the bones, esp the neck bones which had to go in the trash as they were splintery, save the rest for your best friend.
Malcolm eats the strained out meat and veg like it is Manna from heaven.

The strained and then cooled in the fridge stock will develop a nice fatty layer. I leave  mine on although some say to take it off and cook with it. I use bone broth to cook eggs and sausage etc in and I love the fat in there it melts right down into nectar. 
Give humble thanks to our friends the cows as you pour your precious stock into glass jars. 

I like to keep a few cups in the fridge and freeze the rest. It will keep for many months frozen and about a week after thawing out.  Some use ice cube trays to freeze it in small portions, or you can use smaller jars. 

  DO NOT fill  your jar to the top or you will have a nice shattered jar with frozen gold in it to get out without cutting yourself. Yeah, I did that.

Warmed up stock, just aching for you to sip it, add it to soup, put some veggies, eggs or meat in there or whatever floats your boat.  

So there you have it. I hope you don't feel differently about me now that you know I am a recipe thief.
It's for a good cause, I swear.

 The Youngs: Malcolm, Warner, Sam and Deb

Next Post: How to Raise Chickens in your own darn yard!


  1. Damn, you need a bigger pot woman! For 36 hours of cooking I would be making the 10-gallon batch!

  2. You have a valid point Matt! I love my cheeseslave crueset stockpot so much I refuse to make a bigger batch. Next time I am doing a chicken feet/drumstick broth I will use my mambo stainless. Should get a few gallons what way:)
    Thanks for coming by!
    deb xo

  3. you are gorgeous! and so is the beef stock! I want to make it but my roommates would think I was crazy... I need to start acting my age (20)

  4. Thanks Nicole! You can make it in a crockpot so your nosey roomates would just think it was chili or some such' normal' food. Or yes, you can just take a dose of fukitol and do what you want to do with your own darn food!
    Thanks for coming by!

  5. I love it Deb! I have to make this! Think Im going to the Bison farm nearby this weekend.

  6. Heathy! Lucky you, bison soup bones are in my frig, ready to rock it out. It is so funny how I use bone broth daily now. It's a staple!
    Alysia: Hope you get to make some, you could use it to warm your own bones in the lovely UK!

  7. I've become the Bone Collector. I've always got bags in my freezer. When my co-op has them in STOCK, I buy them and STOCK-pile them. The things we do for broth!

  8. Jenny ! So nice to see your pretty face here! STOCK!!!! It's not bone hoarding is it? Or heaven forbid, bone smuggling???
    Broth is the Queen of Foods!

  9. Thanks that looks great!

  10. supercharged1! Thanks, enjoy, it's just golden love in a bottle I tell ya!

  11. Yay--found you! What a beautiful breath of fresh air this little space is. And you and your family are gorgeous.

    I always make stock/broth when my husband hunts and fishes, and when I was eating animal products, it was probably my favorite thing. I agree, the longer the better, and the bigger the pot, the better. My husband would be all excited about the joints and roasts, and I'd be saying 'look at all those bones!' It cracked him up.

    I never roasted the bones first, though. Any idea what that extra step is for?

  12. Ela, I did not roast them the first time out.. and the smell coming out of the stock pot was a bit.. feral.. eh hem. The broth was great even though that smell was not so great.

    Next time out I roasted some, not all, the smell was better. When I roasted them all, the smell was heavenly.
    To me at least :)
    Glad you found me!
    My former life is at http://www.debbiedoesraw.blogspot.com

  13. I made a big ol batch of stock on Saturday. I'm itching for some ideas for cooking with it. Usually I do soups and pilafs/risottos...but what else...Ideas!

  14. Ok Jenny here are some ideas:
    use it as a cooking sauce/fat source with anything you like aks sausage, ground beef, any meats, potaotes, veg etc. and eggs!
    Use it to poach eggies, make a big mass of bone broth cooked ground sausage, eggs and some parsley chopped up and let cook a bit, be sure to add salt!
    It is the ultimate pan cooking liquid in our house.
    Do that help you?
    love ya

  15. OK, I like the sound of eggs and sausage cooked in broth. I will definitely try that. I've been going crazy with the gravy, lately. Going to have to do a sausage gravy and biscuits one of these days.

  16. Have you ever tried using a pressure cooker? And some people are saying that one should not use celery because it absorbs flavour!?! It is all very confusing but I'll try it in my pressure cooker. I already allow it to cook for at least 12 hours but more often 16 hours.


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