Edible Enlightenment January February 2014 Stock Options

Winter is an excellent time for preparing your own homemade stocks. In our Edible Enlightenment Department of Celebrate Gettysburg's January/February 2014 issue, we discuss some basics of preparing your own stocks. You'll find recipes for Beef Stock and Vegetable Stock below; see page 31 of the January/February issue for the Homemade Chicken Stock recipe.

Beef Stock

The butcher can cut veal bones into small pieces for you. This beef stock is great as a base for quick, homemade soups any time.

Makes about 7 cups

• 3 sprigs fresh flat-leaf parsley
• 3 sprigs fresh thyme or 1/4 teaspoon dried
• 2 sprigs fresh oregano or 1 teaspoon dried
• 1 dried bay leaf
• 5 whole black peppercorns
• 2 pounds beef shank cross cuts
• 2 pounds veal bones, cut into small pieces
• 1 small onion, peeled and quartered
• 1 medium carrot, cut into thirds
• 1 medium celery stalk with leaves attached, cut into thirds
• 1 cup dry red wine

1. Preheat the oven to 400 degrees Fahrenheit. Tie the parsley, thyme, oregano, bay leaf, and peppercorns in a piece of cheesecloth to make a seasoning packet. Set aside.
2. Arrange the beef shank, veal bones, onion, carrot, and celery in an even layer in a large roasting pan. Roast, turning ingredients every 20 minutes, until the vegetables and the bones are deep brown in color, about 1 1/2 hours. Transfer the meat, bones, and vegetables to a large Dutch oven, and set aside. Pour off the fat from the roasting pan, and discard. Place the roasting pan over medium heat on the stove. Add the red wine, and stir, using a wooden spoon to loosen any browned material from the bottom of the pan; boil the mixture until the wine becomes reduced by half, about 10 minutes. Pour the mixture into the Dutch oven.
3. Add 6 cups cold water to the Dutch oven, or more if needed to cover bones. Do not reduce amount of water; cover and bring to a boil, then reduce the heat to a simmer so that bubbles only occasionally rise to the surface. Add the reserved seasoning packet. Skim foam from the broth's surface. Continue to simmer the broth over low heat for 3 hours. During simmering, a foam will form on the surface of the liquid; skim off with a slotted spoon. Repeat skimming as needed. Add water if at any time the level at the surface of the broth drops below the bones.

Vegetable Stock

You can vary the vegetables used in this stock to add a depth of flavor and complexity to your finished product. 

Makes about 8 cups

• 6 large carrots, washed and cut into large pieces
• 1 head of garlic, unpeeled
• 3 medium onions, peeled and quartered
• 4 turnips, washed and cut into large pieces
• 4 leeks, washed and cut into large pieces
• 1 bunch fresh thyme leaves
• 1 bunch fresh flat-leaf parsley
• 1/2 bunch fresh oregano
• 1 bay leaf
• 2 Granny Smith apples, peeled, cored and quartered
• 4 celery stalks, cut into large pieces
• 5 quarts water

1. In a large, heavy stockpot, add the carrots, garlic, onions, turnips, leeks, thyme, parsley, oregano, bay leaf, apples and celery. Pour the water over the vegetables and bring the mixture to a boil over medium heat. Reduce the heat and simmer for about 2 1/4 hours.
2. Strain and discard the cooked vegetables. Continue cooking over medium heat until the mixture is reduced to 2 quarts, which will take about 1 more hour. —Michael Vyskocil