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Simple Meat Stock

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“MAKE AHEAD: The cooled stock can be covered and refrigerated for 3 days or frozen in small portions for up to 3 months. From Gastronomer Andreas Viestad.”
READY IN:
4hrs 20mins
SERVES:
8
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 200 degrees.
  2. Heat a large, ovenproof pot (with a tight-fitting lid for later) over high heat. Add the meat and sear uncovered for a few minutes, just until golden brown.
  3. Add the butter, then the onion and root vegetables; sear for a couple of minutes, stirring, until they start to turn golden brown.
  4. Add the bay leaf and water; mix well.
  5. Cover with the lid and transfer to the oven.
  6. Cook for 3 to 4 hours, or up to overnight.
  7. To ensure that maximum flavor is extracted, process the stock in a blender (in batches, with the center knob removed and a towel put over the opening to prevent steam from causing the blender lid to pop off) or food processor after the stock has cooled for 1 hour.
  8. Line a strainer with several layers of cheesecloth or a clean kitchen towel.
  9. Strain the stock, extracting as much liquid as possible; discard the solids.
  10. Cool to room temperature; remove any fat or impurities that collect.
  11. Cover and refrigerate, or portion into small amounts and freeze.

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