Back Burner Stock Recipes

BACK-BURNER STOCK

Steps:

• Heat oil in a large pot over medium-high. Add charcuterie, onion, cilantro stems, garlic, bay leaves, vegetables, coriander seeds, red pepper flakes, and shrimp shells (if using) and cook, stirring occasionally, until shells turn bright pink and vegetables are softened, about 5 minutes. Add 5 cups cold water and bring to a boil. Reduce heat to medium-low and simmer 20 minutes.
• Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
• Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

TOASTED GARLIC-BEEF STOCK

Steps:

• Preheat oven to 450°F. Roast bones on a parchment-lined rimmed baking sheet 30 minutes. Arrange celery, onion, and carrots on sheet; roast 10 minutes. Spread tomato paste over bones and vegetables and roast 5 minutes more; let cool.
• Meanwhile, heat oil in a small saucepan over medium and cook garlic, shaking pan occasionally, until golden, about 5 minutes. Immediately strain oil through a fine-mesh sieve into a bowl; set aside garlic. Set aside oil for Ditalini Risotto and other uses.
• Transfer bones and vegetables to a large pot; pour in cold water to cover. Add herb stems, bay leaves, peppercorns, coriander seeds, and reserved garlic. Bring to a boil over medium heat. Reduce heat to low and simmer, skimming fat and foam from surface, until caramel colored and flavorful, about 3 hours. Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
• Do Ahead
• Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.