July 14, 2014
Cajun food frequently uses stock in the recipe. It's purpose is to add a deeper flavor to food that plain water can not provide.
This recipe makes about a gallon of stock you can make ahead and keep available in the fridge when needed.
Cajun Beef Stock
4 hours 30 mins
Yield: 1 gallon
- 8 pounds beef bones, any kind, cut into 3-4 inch pieces
- Oil, as needed, to grease cookie sheet
- 6-7 quarts water (or as needed)
- 1 cup onions, coarsely chopped
- 1 cup carrots, coarsely chopped
- 1 cup celery, coarsely chopped
- 2 cups tomatoes, quartered
- 3/4 cup tomato paste, thinned with 2 tablespoons water
- FOR THE SPICE SACHET:
- 1 tablespoon parsley
- 1/2 teaspoon thyme leaves
- 1 bay leaf
- 1 whole clove
- 1/2 teaspoon black peppercorns
- 1 clove garlic, crushed
1. Heat the oven to 400 F. Place the bones on a lightly oiled cookie sheet and roast for 30 minutes, turning occasionally. Brush the bones with a thin layer of the tomato paste and roast for an additional 30 minutes, turning occasionally, until evenly browned.
2. Place the bones in the stockpot and cover with cold water. Bring to a boil, then lower to a simmer. Periodically, skim any scum that forms on the surface.
3. Continue to simmer the stock for 2 hours, skimming periodically. Add more hot water, as needed, to keep the bones covered.
4. Prepare the spice sachet by placing the spices in a 4" square of cheesecloth and tie into a sack
5. Add the vegetable mix and spice sachet to the stockpot. Simmer for another 1 hour. Add water as needed to maintain 1 gallon of liquid in the pot.
6. Strain the stock through cheesecloth, and allow to cool. Transfer to a container and refrigerate overnight.
7. The next day, skim off any fat that has risen to the surface.
8. Store in the refrigerator.