Beef Stock from Under Pressure: Cooking Sous Vide by Thomas Keller

Name: Beef Stock from Under Pressure: Cooking Sous Vide by Thomas Keller
Ingredients: 2 1/4 kilograms meaty beef neck or leg bones, cut into 2- to 3-inch sections; 225 grams Spanish onions, peeled; About 5 liters water, cold; 25 grams canola oil; 1 large thyme sprig; 1 large flat-leaf parsley sprig; 85 grams carrots cut into 1-inch mirepoix; 85 grams leeks cut into 1-inch mirepoix (white and light green parts only); ½ head garlic (halved horizontally), broken into pieces, root end and any excess skin removed; 3 bay leaves; 1/2 gram black peppercorns

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Toss the bones with half the oil. Put a large roasting pan in the oven to heat at 475°F for about 10 minutes. Spread out the bones in a single layer. Roast for about 45 minutes, turning...

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Ingredients

2 1/4 kilograms meaty beef neck or leg bones, cut into 2- to 3-inch sections
225 grams Spanish onions, peeled
About 5 liters water, cold
25 grams canola oil
1 large thyme sprig
1 large flat-leaf parsley sprig
85 grams carrots cut into 1-inch mirepoix
85 grams leeks cut into 1-inch mirepoix (white and light green parts only)
½ head garlic (halved horizontally), broken into pieces, root end and any excess skin removed
3 bay leaves
1/2 gram black peppercorns