Beef Stock Basics

1. Place the beef stock in a pot on the stove over medium heat.

2. Slice or dice your selection of vegetables, like carrots, celery and greens such as spinach, chard or collard greens. Also include aromatics like onions, garlic, shallots and leeks. Estimate about a cup of vegetables to every 3 or 4 cups of beef stock. Add the vegetables to the beef stock.

3. Chop fresh herbs or crush dried herbs. Crushing the dried herbs releases their oils. Another option is to make a bouquet garni, tying the springs together with string, or wrapping them in a cheesecloth bag you can fish out later. Select herbs like parsley, thyme, bay leaf and sage. If you want a Southwest seasoned stock, add cilantro, or choose basil and oregano for an Italian theme. Use a good handful of fresh herbs and a scant handful of dried herbs to add to 3 or 4 cups of the stock.

4. Add spices such as black peppercorns, dried onion flakes, garlic granules, celery seeds and caraway seeds. Season a Southwest beef stock with crushed red peppers, cumin and coriander seeds. Flavor an Italian stock with fennel seeds. Add a good pinch of the spices to the stock. Let the stock simmer for a few minutes to disperse the flavor, then taste. Continue adding pinches of the spice until the stock is almost at the intensity you want.

5. Simmer the seasoned stock for 15 to 20 minutes for the vegetables, herbs and spices to add flavor. If you have the time, simmering the stock longer reduces the amount of stock through evaporation which intensifies the flavors. Remove the pot from the heat and let cool until you can handle it without worrying about getting burned.

6. Put a colander in a large bowl or another pot with enough capacity to hold all the stock. Pour the stock into a colander to remove most of the vegetables and herbs. Throw out the vegetables and herbs. Pour the stock through a fine gauge strainer to remove the chopped herbs, any seeds or spices, bits of gristle or bone.

7. Add salt to taste.