Lesson 1 Recipes - Brown Beef Stock

Makes approximately 3 ½ quarts.

2 onions, cut into quarters, skin left on
2 carrots, washed but not peeled, cut into 2” pieces
2 stalks celery, washed, cut into 2” pieces
1 leek, sliced lengthwise, washed thoroughly
2 medium tomatoes, quartered
5 lbs. beef marrow bones (ask your butcher)
2 Tbs. canola oil
3 lbs. beef stew meat, cut into 2” pieces
4 quarts cold water
4 garlic cloves, smashed
1 bay leaf
3 sprigs fresh thyme,
4 sprigs parsley, stems included
2 whole cloves
8 black peppercorns

Method:
Preheat oven to 400°F. Place bones in large roasting pan. Drizzle canola oil over bones and toss to coat. Roast bones for about 20 minutes, or until browned. Add stew meat, mirepoix (carrots, onion and celery), leek, tomatoes, and garlic. Continue to roast for another 20 minutes, or until vegetables have browned. Remove pan from oven. With slotted spoon, remove bones, meat, and vegetables from roasting pan and transfer to large, heavy-bottomed stockpot.

Deglaze roasting pan by adding one cup of water and stirring over low heat until all brown bits (fond) loosen and dissolve. Pour water and juices from roasting pan into stockpot. Add in bouquet garni or loose herbs and spices. Pour remaining cold water into stockpot and place pan over medium heat. Bring mixture just up to a boil. Reduce heat to low and simmer for at least of 4 hours, and as long as 8 hours, skimming off impurities as necessary.

Strain stock into clean container and discard solids. Cool to room temperature and refrigerate up to one week, or in freeze for up to six months.

Lesson 1 Recipes - Classic French Onion Soup

Serves approximately 6.

2 Tbs. unsalted butter
2 Tbs. olive oil
4 large yellow onions (not sweet onions), skins removed, cut in half, root to tip, thinly sliced
1 Tbs. dried thyme or 2 Tbs. fresh thyme
8 cups homemade beef stock (kept warm)
¼ cup dry sherry or red wine (optional)
1½ tsp. kosher salt
¾ tsp. fresh ground black pepper
12 slices of baguette, approximately 1/3” thick
1 cup grated gruyere cheese

Method:
Melt butter in large soup pot set over medium heat. Add olive oil and allow to heat through. Add onions and cook slowly over medium heat until onions soften and begin to turn golden, about 35 minutes, stirring frequently.

Reduce heat and add thyme. Continue cooking, stirring often, until onions have turned a rich golden brown, about 10 minutes more. When onions have caramelized, deglaze pan with sherry or wine. Increase heat and continue to cook, stirring constantly, until alcohol has cooked off, about 3 minutes.

Next, ladle in beef stock and bring mixture to a boil. Reduce heat and allow soup to simmer for approximately 15 to 20 minutes more. Season to taste with salt and freshly ground pepper.

Top soup with toasted baguette slices and Gruyere cheese. If serving in ovenproof bowls, place soup under broiler to melt cheese, about 5 minutes. Or, you can place baguette slices on a silpat or parchment paper lined cookie sheet. Preheat oven to 450°F. Sprinkle baguette slices with grated gruyere and bake for 8 to 10 minutes, or until cheese begins to brown.