Toasted Garlic Beef Stock

Toasted garlic chips take this beef stock from normal to special. They add that extra sumpin sumpin. I mean, what’s better than the smell of garlic cooking? Onions in butter, perhaps. Bacon. Yum! Either way, toasted garlic is high on my list of Best Smells Ever and it gives this soup such delicious depth.

This stock’s great on its own, in risotto, or in Moroccan Meatball Soup. I love to wrap my hands around a toasty mug full and let the soothing liquid warm me from the inside out. Super flavorful, super comforting.

INGREDIENTS

5 pounds beef bones

1 fennel head (stalks only; save the bulb for another use)

1 medium onion, coarsely chopped

6 medium carrots, scrubbed, coarsely chopped

1 tablespoon tomato paste

½ cup olive oil

1 head of garlic, cloves thinly sliced

1 bunch cilantro stems

4 bay leaves

1 teaspoon black peppercorns

1 teaspoon coriander seeds

18 cups of water

Preheat oven to 450°. Line a baking sheet with parchment paper. Roast bones for 30 minutes. Add the carrots and onion and roast for another 10 minutes. Spread tomato paste over vegetables and roast 5 minutes more. Let cool.

While the bones are roasting, heat oil in a small saucepan over medium heat. Cook garlic until golden, about 5 minutes. Stir occasionally so garlic browns evenly. Strain oil through a fine-mesh sieve into a bowl. Set garlic aside. Reserve oil for other uses such as salad dressing.

Transfer bones and vegetables to a large pot. Add enough cold water to completely cover bones. Water should rise about 2-4 inches above the bones. This will allow you to easily skim off impurities without touching the bones.

Add fennel stalks, cilantro stems, bay leaves, peppercorns, coriander seeds, and cooked garlic slices. Bring to a boil. Reduce heat to low and simmer for 3 hours. As the stock cooks, remove any foam that rises to the surface (these are impurities). Strain stock through a fine-mesh sieve. Press on the solids to get every last drop of liquid. Discard solids.

Let cool, then cover tightly with plastic wrap and chill in the fridge. Stock can be frozen for up to 3 months.

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This is my personal spin on a recipe written by Camille Becerra that appeared on the Bon Appétit website. You can find the original recipe here. Enjoy!