- 10 lb Wagyu Bones (Knuckle Bones Work Best)
- 3 oz Canola Oil
- 1 lb Yellow Onions (Chopped, Skin On)
- 8 oz Carrots (Chopped, Skin On)
- 8 oz Celery (Chopped)
- 8 oz Tomato Paste
- 10 Pepper Corns
- 1⁄2 bn Parsley
- 1⁄2 bn Thyme
- 3 Bay Leaf
- 28 c Water (1.8 Gallons)
Before we get started, let me explain that this is a simple standardized recipe here for guidance. Please do not over complicate the simplicity of stock. No matter what else occurs, as long as you make sure to keep your wagyu bones covered with at least a couple inches of water and simmer for at least 6 hours you will have stock. Now let's get started.
Rub wagyu bones with canola oil and roast in a 450°F/230°C oven for 1.5 hours, or until a rich golden brown, making sure to rotate the bones half way through.
Remove bones from oven, rub with tomato paste, and place back in oven for another 20 minutes or until the tomato paste starts to caramelize and darken.
Place bones in an appropriately sized, heavy bottomed stockpot and add mirepoix on top (onions, carrots, celery). The ratio given above is just a guideline, your personal preference should make the final decision.
Fill the stockpot with enough cold water to cover the bones by at least 2"-3". (See recipe notes)
Add peppercorns, parsley, thyme and bay leaf.
Heat stock over medium-high heat and bring to a simmer. If working with larger batches of stock, you can heat over high heat.
Once the stock begins to simmer, reduce heat to low/med-low to maintain a slow simmer. Do not allow the stock to boil or it will become cloudy and emulsify the remaining fat from the bones.
Simmer for 8-12 hours, skimming with a ladle as necessary. A little trick is to pull the stockpot half way off the heat. The fat and scum will collect to one side, making it easier to skim.
After the stock is finished, strain through a China Cap and then through a chinois or a fine mesh strainer. If making a second running (remiage), place bones back into stock pot.
If you don't plan on making a remiage, discard bones, mirepoix, and sachet leaving you with only the pure wagyu stock. (See recipe notes for more details).
If you don’t plan to use the stock immediately, pour into a clean container and place in an ice bath to cool rapidly. Store in fridge for up to 5 days. You can freeze any leftover wagyu stock for up to three months.
Using cold water to start your stock will form larger protein aggregates, which will later stick to the edge of the pot or float to the top which you will later skim. If a stock is started with hot water, the proteins will coagulate faster, making smaller protein particles, causing your stock to be cloudy. If the appearance of your stock isn't an issue, you can use hot water to start, although I wouldn't recommend it.
Meanwhile, in a separate saucepan on medium-high heat, melt the butter. Add the flour and stir for 2 to 3 minutes, making a roux. Allow to brown slightly. Whip the roux mixture into the stock and let simmer for about 20 minutes, until reduced by half and thickened. Season the sauce with salt and pepper. Keep warm.
Fry your fries at 350 degrees until golden brown and crispy. Garnish with cheese curds, gravy and chopped chives and parsley.