Base Preparation: Meat Stock

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Base Preparation: Meat Stock

Base Preparation: Meat Stock

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Introduction

The production of good meat or fish stock is basic in any kitchen that needs to complete its recipes successfully with a tasty base. The process is similar in nearly all the different “dark” stocks where the only variation is the base product such as, for example, poultry, game or even fish such as sole, turbot, etc.

Ingredients

1 kg of bones or carcass of the type of animal from which we wish to make the stock (beef: bones and sinews; poultry: carcasses and leftovers; pork: bones and leftovers)
6 l water
Salt
1 kg onions
200 g carrot
200 g leeks
200 g celery
200 g tomato
100 g extra virgin olive oil

What you need

Oven
Sieve

Preparation

Meat Stock

Preparation

Meat Stock

Step 1

FOR THE MIREPOIX (160 g): Cut the vegetables into mirepoix (large pieces). Cook all the vegetables (except the tomato) with the olive oil in a pan for 30 minutes on a low heat. Once this time has elapsed, add the tomato and cook for a further 20 minutes.

Step 2

Put the bones on a tray in the oven at 180ºC until browned.

Step 3

Once browned, place them in a pan with the mirepoix and remove any surplus fat.

Step 4

Use water to degrease any leftover substance stuck to the tray then add to the pan.

Step 5

Cover with cold water and cook for 4 hours on a mild heat for it to reduce. During the cooking process, skimming off the fat will be necessary.

Step 6

Strain and leave to cool. Store in the refrigerator.

Notes

To make a concentrated stock we must reduce the stock obtained from the first cooking process on a low heat for 2 hours. It is necessary to remove scum and fat constantly throughout the entire process both during the first cooking stage, after cooling (the fat will be solidified towards the surface of the stock when it cools) and finally during the second reduction.