Our friend and grass-fed beef fan, Chef John Mitzewich just posted a great recipe for homemade beef stock. For those of you who buy beef in bulk and wonder what to do with those bones, here is your answer! Don’t give them to the dog. Make stock first, then give them to the dog!
By the way, Chef John is on his way to fame and fortune. First, there was the cookbook publishing deal from Parragon Publishing. Now, he just got a Saveur Magazine’s 1st Annual Best Food Blog Award for Most Innovative Video Content.
Great use for bones. I use Michael Ruhlman’s method from his book “Ratio” and it is even simpler. Use two parts bones to three parts water (by weight). Roast the bones as described here. Bring to a simmer and do the initial skimming. Then, and this is the simple part, put it in the oven on 180 degrees and let it just sit there for 8+ hours. When you are about an hour a way from wanting to take it out, add the mirepoix. Really a set and forget method.
This work really great with chicken. Have a roast chicken for dinner? Take the carcass, and bones and do the same thing. Because of the low ratio of water to boness, it helps to break down the carcass into smaller pieces. And make the stock overnight.
You sometimes have to add a little additional water initially to cover the bones but never have add more.
Every stock I’ve made with this method has been rich, flavorful and gelatinous.
Thanks for the good advice!