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Beef Stock (Jello Beef Stock)
Sauce

Beef Stock (Jello Beef Stock)

7 hServes 8Nutri-Score B€€
from @chefboylee3 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • beef shanks (bone-in, from an Asian market)Other1.5 kg
  • avocado oilPantry30 ml
  • onion (roughly chopped (mirepoix))Produce1 piece
  • carrot (roughly chopped (mirepoix))Produce2 pieces
  • celery (roughly chopped (mirepoix))Produce2 pieces
  • garlic (smashed)Produce4 pieces
  • thyme (fresh sprigs)Spices4 pieces
  • white wineBeverages250 ml
  • water (to cover the bones)Other3 litres

per serving

Nutrition

250kcal

Carbs
2 g
Proteins
36 g
Fat
11 g

step by step

Method

  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.
    Step 1

  2. Prepare the mirepoix

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

  3. Add the mirepoix

    • Once the beef is browned, add the mirepoix to the pot.
    Step 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.
    Step 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.
    Step 5

  6. Chill overnight

    • Put the stock in the fridge overnight so it sets completely.
    Step 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.
    Step 7
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