One-Hour Beef Stock

Generally, all meat stocks comprise three fundamental elements: meat, which gives the stock its flavor; bones, joints, and skin, which give the stock body in the form of gelatin; and aromatic flavors from vegetables, herbs, and spices. Stock takes time because water extracts and converts the collagen in the bones, joints, and skin very slowly. The most gelatin-rich stock, veal stock, takes many, many hours at a gentle temperature. Happily, this can be done in your oven while you sleep if yo