Basic Stock

Basic Stock © kvalifood.com

Basic stock is the Danish term for a homemade fond — simmered from bones or meat with vegetables, strained and skimmed. It is not a dish in itself, but the foundation for other soups and sauces. Reduce it well and freeze it, and you always have good flavor on hand.

Ingredients

Makes 1 1/2 l stock

  • approx. 1 1/2 kg beef or veal bones, or 3/4 kg beef or veal brisket, neck or chuck
  • 2–2 1/2 l water
  • 2–3 onions
  • 3 carrots
  • 4 cloves
  • 1/2 celeriac
  • optionally 1 parsley root or parsnip
  • bouquet garni, ideally of many herbs
  • salt

Method

Simmering

Put the bones or meat in a pot and cover with cold water, just enough to cover. Bring slowly to the boil and skim thoroughly. Turn down the heat and add salt.

Vegetables and herbs

Clean the carrots. Stick the cloves into the whole onions. Clean the celeriac and optional parsley root and add everything to the pot. Tie a good bouquet garni and add it to the pot. Skim again once the stock returns to the boil. Put the lid on.

Long simmering

Simmer the stock over very low heat for 3–4 hours. Remove the meat once it is tender. Strain the stock and let it cool a little. Skim off the fat.

Notes

  • Basic stock is simmered more firmly than an ordinary soup — this gives more flavor per liter
  • Fat is easiest to remove as a solid layer after the stock has cooled in the refrigerator overnight
  • If you reduce the stock by half, it can be frozen in ice cube trays and used as needed
  • Bones give more gelatin and body than meat alone; the marrow is a bonus
  • Freezing: 6 months