Steps to Prepare Eric Ripert Fullblood Wagyu Beef Stock

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, fullblood wagyu beef stock. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Fullblood Wagyu Beef Stock is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Fullblood Wagyu Beef Stock is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have fullblood wagyu beef stock using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Fullblood Wagyu Beef Stock:

1. Make ready 6 LB Double 8 Cattle Company Fullblood Wagyu Beef Bones
2. Get 2 Spanish Onions (rough chopped)
3. Prepare 3 Large Carrots (rough chopped)
4. Take 12 Garlic Cloves
5. Get 4 Celery Ribs (rough chopped)
6. Get 8 SPRIG Thyme
7. Prepare 3 Bay Leaves
8. Prepare 1 TBSP Black Peppercorn
9. Prepare 4 OZ Tomato Paste
10. Make ready 1 GAL Water
11. Prepare Olive Oil
12. Get Salt & Freshly Ground Black Pepper

Steps to make Fullblood Wagyu Beef Stock:

1. PREPARING THE STOCK POT - Preheat your oven to 425°F. Coat the Fullblood Wagyu beef bones with the tomato paste, & place them on a baking sheet pan. Rough chop the Spanish onions, celery ribs, and carrots. Toss together with olive oil, and season with salt and freshly ground black pepper. Place these ingredients on a second/separate baking sheet pan.Add the bay leaves, garlic, thyme, and black peppercorns to the second baking sheet pan (with the onions, celery, and carrots).
2. Bake both pans at 425°F for 35-45 minutes or until caramelized. Drain the excess fat off the cooked beef bones tray, and discard the excess fat. Place the bones in the stock pot. Place the roasted vegetables in the stock pot as well. Making sure there is no oil on the tray (that the beef bones were cooked on). Then, place the pan on the stove top di-rectly over a burner on low heat. Add 1/2 cup of water to the tray, and scrape all the browned bits off the tray.
3. Add these browned bits to the stock pot. Then, add one gallon of water to the stock pot.
4. FINAL STEPS - Place the stock pot on the stove over medium-low heat. Please note: You do NOT want to let the stock pot come to a boil. Just under a simmer, let everything continue to cook for 5-6 hours. Then, remove the stock pot from the stove. Place the beef stock through a fine mesh strainer, and discard the remaining vegetables and bones. Let the stock sit a room temperature for 30 minutes to allow the fat to rise to the top.
5. Skim off the fat using a small ladle and discard the fat (or save it for a different use). Place the Fullblood Wagyu beef stock in glass canning jars with lids, and store in the refrigerator for up to 14 days.

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