Ease of Preparation: Easy
Yield: 3 quarts/liters stock; 1 quart/liter demi-glace; 1/3 quart/liter glace
Ingredients:
- 5 pounds (2.27 kg) beef bones
- 3 yellow onions, chopped
- 4 stocks celery, chopped
- 3 large carrots, chopped
- Oil, for sautéing
- 2 bay leaves
- 1 tablespoon (15 ml) black peppercorns
- 8 parsley stems
- 8 thyme sprigs
Method:
Preheat oven to 450 F (230 C).
Roast the beef bones on a baking sheet for 15-20 minutes, until bones are evenly browned.
Heat oil in a stockpot over medium-high heat, add onions, celery, and carrots and sauté for 8-10 minutes until slightly browned.
Add browned bones to the stockpot and top up with enough cold water to cover plus 2 inches (5 cm).
Add bay leaves, peppercorns, parsley stems, and thyme sprigs.
Bring to a simmer, then reduce heat to medium-low.
Simmer for 6 hours. Regularly skim off any foam or impurities that float to the top.
Remove the bones and strain the liquid to make a brown stock.
To turn brown stock into “demi-glace”, reduce by 2/3.
To turn brown stock into “glace de viande”, reduce by 90%.