Wagyu Beef Stock

There are some advantages of having a top end butcher as a friend. (There are plenty of disadvantages too, but that’s for another story.) One of the great benefits is having access to stock bones without having to demean myself by asking for “a few bones for the dog” as some are reputed to do. In chatting with said butcher, we got to talking about the possible difference in stock quality by using bones from a Wagyu carcass. The conversation led to an experiment. The rest, as they say is history.

To make my Wagyu beef stock, I used the bones shown in the picture along with three large onions, a handful of black peppercorns and a few bay leaves. The first thing I did was to bake the bones and onions in a 160ºC fan oven for an hour. The outcome of that process is in the picture below.

The baking brings out a lot of flavour and helps with the stock colouring.

I then put them along with the peppercorns and bay leaves into a large stock pot and added 6 litres (one and a half gallons) of water. I brought this to a simmer and cooked it covered for four hours.

Well into the cooking process. The aromas around the house were amazing.

During the cooking process, I carefully removed most of the melted fat from the top of the stock. It is important to do this for a number of reasons. Firstly, the stock will never reduce if it has a thick layer of fat on top. Secondly, a lot of fat particles will get everywhere in the kitchen and leave me with a big cleaning job. Thirdly, and most importantly, that melted fat is liquid gold.

Liquid gold. But not liquid for long.

The fat will solidify and leave one with a bowl of beautiful Wagyu beef dripping. This is particularly elegant as the carcass from which I got the bones is from a cow that was reared in the Wicklow hills with a diet supplemented by olive meal. The meat is of the finest quality and the dripping and stock will be likewise.

This will keep in the fridge for weeks.

I let the stock cool overnight and skimmed off the last of the fat. Then I reduced the stock by about half before removing the bones and onions. I then put the stock through a muslin and then reduced the stock to a litre and a half (3 pints) of the finest beef stock I have ever made. The stock is highly flavoured and I froze it in cubes for later use in making gravies, stews and sauces.

These are generous ice cube sizes. Great for the stock.

I got two cubes short of three trays out of my stock. This will last for a while. I am very happy with the outcome. The stock certainly tastes very beefy with a lovely clear finish. I can’t wait to try it in a sauce.

Such artistic stock deserves an artistic photo.

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Latest comments
  • Perhaps we should call it an Ari-Stock-rat, given its exalted origins? It’s going to make an exceedingly superior gravy!

  • wow Conor I really admire your dedication in making this amazing stock. i don’t think I have the patience, tho i’m sure it’s wonderful. just a quick query re your spelling of leafs? i know modern spelling is changing rapidly and that rooves is now roofs etc. but leafs? i honestly didn’t know it was spelt leafs now.. just curious… cheers

  • I can’t wait to hear the verdict!!!

  • That stock is a thing of beauty! (And is it wrong to want to gnaw every bit of meat off those baked bones first? Asking for a friend.)

  • I read the title of the post in somewhat of a shock. Wagyu ! For stock ?? Had forgotten your friend the butcher and that bones were the baseline for the stock ! Bow I do wish I could !!! The consommé you patiently created is a work of art I do wish I could have tasted. Thank you for at least a look into its birth !!!

  • Excellent stock! 💞

  • Very Nicely executed.💖 I’m glad you roasted the bones first. I jar my stock. But, you have a good idea with the ice cube tray. Thx Conor! 💖

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