There's a CI recipe that is wonderful. It involves lots of meat, some of it with bones.
After extensive testing (CI, right?), they determined that the standard method of roasting bones didn't give them the rich, beefy flavor they were looking for.
I make this a few times during the winter. It is very, very good.
Rich Beef Stock
Published January 1, 2004.
2 quarts.
Red wine, used to deglaze the pan after browning the beef, adds an extra layer of flavor. To extract maximum flavor and body from the meat and bones, beef stock must be simmered much longer than chicken stock. The stock can be refrigerated in an airtight container for up to 4 days or frozen for 4 to 6 months.
Ingredients
2 tablespoons vegetable oil
1 large onion , chopped medium
6 pounds beef shanks , meat cut from bone in large chunks, or 4 pounds beef chuck, cut into 3-inch chunks, and 2 pounds small marrowbones
1/2 cup dry red wine
2 quarts water (boiling)
1/2 teaspoon table salt
2 bay leaves
Instructions
1. Heat 1 tablespoon oil in large stockpot or Dutch oven over medium-high heat until shimmering but not smoking; add onion and cook, stirring occasionally, until slightly softened, 2 to 3 minutes. Transfer to large bowl.
2. Brown meat and bones on all sides in 3 or 4 batches, about 5 minutes per batch, adding remaining oil to pot as necessary; do not overcrowd pot. Transfer browned meat and bones to bowl with onion. Add wine to empty pot; cook, scraping up browned bits with wooden spoon, until wine is reduced to about 3 tablespoons, about 2 minutes. Return browned beef and onion to pot, reduce heat to low, cover, and sweat until meat releases juices, about 20 minutes. Increase heat to high, add boiling water, salt, and bay leaves; bring to boil, then reduce heat to low, cover, and simmer slowly until meat is tender and stock is flavorful, 1 1/2 to 2 hours, skimming foam off surface. Strain and discard bones and onion; reserve meat for another use, if desired.
3. Before using, defat stock. After stock has been refrigerated, the fat hardens on the surface and is very easy to remove with a spoon. To defat hot stock, we recommend using a ladle or fat separator.
