Beef Stock

Equipment: Sous vide setup. Timing: 12–16 hr. Yield: 5500 g.

1. Preheat oven to 425 °F / 218 °C.
2. Add beef feet, beef bones, and tomato paste to roasting pan. Smother beef feet and bones in tomato paste, and place in roasting pan.
3. Add onions and garlic to roasting pan. Slice unpeeled onions in half, and place among beef bones. Add whole heads of garlic to pan.
4. In a separate roasting pan, crumble ground beef.
5. Roast ingredients until dark brown. Place both pans in oven, and roast until dark brown. Turn ground beef often and the bones once or twice. Roasting can take as long as two hours.
6. Drain fat. Once ground beef is cooked, drain fat using a sieve or colander set over a container. Reserve fat for another use, such as our Beef Gravy.
7. Combine ingredients in a SousVide Supreme. Place the roasted meat and vegetables in the SousVide Supreme. Add the remaining ingredients (carrot, black pepper, thyme, bay leaf, water), reserving a little water for deglazing the pans.
8. Gather and add leftover bits. Pour some water into the hot roasting pans and scrape up the caramelized bits. Add to the SousVide Supreme.
9. Cook. Set SousVide Supreme to 194 °F / 90 °C. Cook for at least 12 hours. TIP: Cooking for up to 24 hours will break down even more collagen, creating a more viscous mouthfeel.
10. Remove bones; strain; serve. Remove bones using tongs, and strain stock. Alternatively, sink the Sous Vide Supreme perforated metal tray into the stock to hold the bones and vegetables in as you ladle or pour the stock into a strainer. Season to taste. Reserve fat for another use. If not using immediately, cool in an ice bath, and refrigerate or freeze.