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.

Enjoy! 
 The Youngs: Malcolm, Warner, Sam and Deb


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