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Beef Stock (Jello Beef Stock)
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Beef Stock (Jello Beef Stock)

7 uVoor 8Nutri-Score B€€
van @chefboylee3 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

8 personen
  • beef shanks (bone-in, from an Asian market)Overig1,5 kg
  • avocado oilVoorraadkast30 ml
  • onion (roughly chopped (mirepoix))Groente en fruit1 stuk
  • carrot (roughly chopped (mirepoix))Groente en fruit2 stukken
  • celery (roughly chopped (mirepoix))Groente en fruit2 stukken
  • garlic (smashed)Groente en fruit4 stukken
  • thyme (fresh sprigs)Kruiden en specerijen4 stukken
  • white wineDranken250 ml
  • water (to cover the bones)Overig3 liter

per portie

Voedingswaarden

250kcal

Koolhydraten
2 g
Eiwitten
36 g
Vetten
11 g

stap voor stap

Bereiding

  1. Brown the beef shanks

    • Season the beef shanks and sear them in avocado oil over high heat.
    • Cook until they are nice and golden brown on all sides.
    Stap 1

  2. Prepare the mirepoix

    • Roughly chop the onion, carrot and celery.
    • Add the garlic and thyme to make the mirepoix.
    • Set it aside.
    Stap 2

  3. Add the mirepoix

    • Once the beef is browned, add the mirepoix to the pot.
    Stap 3

  4. Deglaze with wine

    • Pour in the wine to help release the fond.
    • Scrape up all the drippings from the bottom of the pot.
    • Reduce the wine down.
    Stap 4

  5. Cover with water and simmer

    • Cover the bones with water.
    • Skim off all the scum that rises to the surface and discard it.
    • Keep a gentle simmer — small bubbles only, never a rolling boil.
    Stap 5

  6. Chill overnight

    • Put the stock in the fridge overnight so it sets completely.
    Stap 6

  7. Remove the fat

    • Once the stock is completely chilled, scoop out and remove the layer of fat.
    • You are left with pure jello-like beef stock.
    Stap 7
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