I know that beef stock is a really strange Valentine’s Day post, but I can totally explain. Starting at the beginning of this week all anyone could talk about was how it was how it is going to snow in Atlanta again and how there were going to be massive power outages and, essentially, life as we know it would be temporarily over. In light of the impending Atlanta Wintergate 2.0 I felt it would be foolish to bake cupcakes (what I really wanted to post today) when we could potentially be without power for several days. Wouldn’t it be more prudent to make beef stock and some hearty dishes that we could survive on when the insane weather struck? Indeed.
So here we are with Homemade Beef Stock. Happy Valentine’s Day!
I don’t watch too many cooking shows (shocking, right?!), but recently I started watching Martha Stewart’s Cooking School. There is something about Martha that makes me want to do everything better. And more beautifully.
In one recent show on onions she made French Onion Soup with homemade beef stock. My Husband and I will drive 45 minutes to eat our favorite French Onion Soup in Atlanta. No, seriously. It’s that good! Well that got me thinking, if I am so in love with homemade chicken stock, wouldn’t homemade beef stock be just as good!
After that I couldn’t get it out of my mind and I started thinking of all the yummy dinners I could make with this rich, luscious beef broth.
Martha’s recipe calls to roast the vegetables, bones and meat prior to simmering, which means dirtying an extra pan, but I am here to tell you it was so worth it! The flavor is deep, rich, and complex. The wine, vegetables, beef and veal flavors all meld together to create a magnificent stock.
I loved being able to make it salt-free, because beef stock (and French Onion Soup) is known for being almost unbearably salty and often bland.
I will never buy beef stock again. Never. I’ve already frozen half of it using the same method I describe here, so that I will always have the perfect portion on hand!
You will see this stock starring in some pretty spectacular dishes very soon.