I have made beef stock from leftover prime rib roast but that meal is a rare and special treat. I decided that I needed an everyday kind of recipe - and a cheaper version too. I went to my local Whole Foods and asked the butcher for beef bones. They directed me to the freezer section where they had them. Your local butcher should have them if you just ask. The recipe starts with your basic kitchen staples - organic of course- and leads you to great tasting stock. This makes a lot of stock. If you want less just adjust the recipe accordingly.
Ingredients:
3 carrots, cut into 3 inch pieces
2 parsnips, cut into 3 inch pieces
5 celery stalks, cut into 3 inch pieces
3 onions, skins removed and cut into quarters
4.5 - 5 lbs beef bones
1 head garlic, cut in half
2 bay leaves
1 bunch parsley
1 tsp black peppercorns
1 tsp kosher salt
water
Here's how:
Preheat the oven to 450 degrees F.
Place the carrots, parsnips, celery, onion and beef bones in a large roasting pan.
Roast in the oven for 45 minutes until everything is browned. Turn the ingredients occasionally to ensure even browning.
Remove the items from the pan and place into a large stockpot.
Pour two cups of water into the roasting pan and place the pan on the stove top. Heat the pan until the water simmers.
While this is happening stir constantly to release any stuck on bits
from the bottom of the pan.
Once it is all released, the water should
be turned brown.
Pour this into the stock pot. Place the garlic, bay leaf, parsley, peppercorns and salt into the stockpot.
Pour water into the pot until everything is covered by at least two inches.
Bring the pot to a boil and then reduce to a simmer.
Simmer for 4-5 hours until all the flavor is extracted from the veggies and meat. While it is simmering, skim off any foam that forms on top.
After 4-5 hours, strain the mixture and discard the bones and veggies.
Pour the stock into containers for storage. Remove any fat that collects at the top as it cools.
Store for one week in the fridge or freeze for up to one year.
Ingredients:
3 carrots, cut into 3 inch pieces
2 parsnips, cut into 3 inch pieces
5 celery stalks, cut into 3 inch pieces
3 onions, skins removed and cut into quarters
4.5 - 5 lbs beef bones
1 head garlic, cut in half
2 bay leaves
1 bunch parsley
1 tsp black peppercorns
1 tsp kosher salt
water
Here's how:
Preheat the oven to 450 degrees F.
Place the carrots, parsnips, celery, onion and beef bones in a large roasting pan.
 |
| Bones and veggies in the roasting pan |
Roast in the oven for 45 minutes until everything is browned. Turn the ingredients occasionally to ensure even browning.
 |
| After roasting |
Remove the items from the pan and place into a large stockpot.
Pour two cups of water into the roasting pan and place the pan on the stove top. Heat the pan until the water simmers.
 |
| Water into pan, Brown bits from roasting on the bottom |
 |
| Scraping bits from the pan. It is called fond. |
Pour this into the stock pot. Place the garlic, bay leaf, parsley, peppercorns and salt into the stockpot.
 |
| Contents of roasting pan and the flavored water |
 |
| Covered with water |
Simmer for 4-5 hours until all the flavor is extracted from the veggies and meat. While it is simmering, skim off any foam that forms on top.
 |
| After 4-5 hours |
After 4-5 hours, strain the mixture and discard the bones and veggies.
 |
| Discard this |
 |
| Stock is done |
Store for one week in the fridge or freeze for up to one year.
