Stock is a liquid base from which soups and sauces are made. Beef Stock is made by simmering bones and meat with mirepoix (aromatic vegetables) and flavoring. This is a great recipe to make ahead and freeze.
- Cook Time
- Prep Time
- 2 pounds chuck, cut into thin strips about 1⁄2 inch long
- 2 tablespoons olive oil
- Kosher salt and freshly cracked pepper
- 1 small red onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons tomato paste
- 3 cups chicken stock
1. Pat dry the meat and season with salt and pepper.
2. Brown the meat, in batches, in a small saucepan, lightly coated with olive oil over medium-high heat until the meat is dark and caramelized (about 5 minutes per batch). Transfer the meat to a bowl and set aside.
3. Add the onion to the pan and sauté the onion, occasionally scraping the pan with a spatula to gather the brown bits left from the meat, until the onion is brown and caramelized. Add the garlic to the pan and continue cooking for another 2 minutes until the garlic begins to soften.
4. Add the tomato paste and stir to coat the onion and garlic. Return the meat back to the pan, and add the chicken stock. Cover, reduce the heat and simmer for 1 hour or until the meat is tender.
5. Cool, and skim the fat off the stock.
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine (Bitayavon, Fall 2012) Subscribe Now