Beef Stock
1 photo of Beef Stock Recipe
By
Patrick Johnson
@pwjohnso
1
This basic beef stock will take your soups a sauces to the next level. Just ask your local butcher to save some bones for you. They will typically save them and cut them for a nominal fee. A little gratuity never hurts.
Rating:
★★★★★ 1 vote
Comments:
Serves:
Yields about 1/2 gallon
Prep:
10 Min
Cook:
6 Hr
Method:
Stove Top
Ingredients
- 7 lb
- beef bones, sawed into 2-3 inch pieces
- 1 can(s)
- tomato paste, 6 ounces
- 2 c
- yellow onion, chopped
- 1 c
- celery, chopped
- 2 c
- carrots, chopped
- 2 c
- light red wine
- 20
- black peppercorns
- 5 clove
- garlic, peeled and smashed
- 5
- bay leaves
- 1 tsp
- thyme, dried
- 1 1/2 gal
- water
How to Make Beef Stock
- 1Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour.
- 2Remove from the oven and brush with the tomato paste.
- 3Lay the vegetables over the bones. Return to the oven and roast for 30 minutes.
- 4Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles.
- 5Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer.
- 6Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.
- 7Refridgerate over night and remove solid fat from top of container. Store in refridgerator for up to 3 days and freeze for up to 3 months.
