Beef Stock Recipe

1. Preheat the oven to 400° F.

MAKING BEEF STOCK USING A DUTCH OVEN:

1. Add the beef bones to a 8-10 quart dutch oven. Drizzle 1 teaspoon of olive oil over the bones and sprinkle with 1 teaspoon kosher salt. Toss the bones and spread into an even layer in the Dutch oven. Roast for 40-45 minutes.
2. Toss the celery, onions and carrots with the remaining 1 teaspoon of olive oil and the remaining 1/2 teaspoon kosher salt. Mix the vegetables with the beef bones and arrange in an even layer.
3. Continue roasting for 1 to 1 1/2 hours until the beef and vegetables are caramelized, stirring the bones and vegetables about every half hour to ensure even cooking.
4. Transfer the bones and vegetables to a rimmed sheet pan.
5. Skim most of the grease from the dutch oven, leaving about 1 tablespoon. Place the pot or pan on the stovetop over medium high heat and add the tomato paste. Cook, stirring constantly until the tomato paste starts to take on more color and darken.
6. Add 1 cup of water to the pot and bring to a gentle simmer, stirring and scraping up any browned bits from the bottom and sides of the pan.
7. Return the bones and vegetables to the dutch oven and add the remaining 9 cups of water. Add the bay leaves, parsley, thyme and peppercorns. Bring to a boil and reduce the heat to a simmer. Cover the dutch oven tightly with a lid and simmer for 4-5 hours.
8. Remove the bones from the stock and discard.
9. Line a large mesh sieve with several layers of cheese cloth and strain the beef stock. Press on the solids to extract as much of the liquid as possible. Discard the solids.

MAKING BEEF STOCK USING A SHEET PAN OR ROASTING PAN & STOCK POT:

1. Lay the beef bones on a rimmed baking sheet or roasting pan. Drizzle 1 teaspoon of olive oil over the bones and sprinkle with 1 teaspoon kosher salt. Toss the bones to coat and spread into an even layer. Roast for 40-45 minutes.
2. Toss the celery, onions and carrots with the remaining 1 teaspoon of olive oil and the remaining 1/2 teaspoon kosher salt. Mix the vegetables with the beef bones and arrange in an even layer.
3. Continue roasting for 1 to 1 1/2 hours until the beef and vegetables are caramelized, stirring the bones and vegetables about every half hour to ensure even cooking.
4. Transfer the bones and vegetables to a separate pan. Skim away all but 1 tablespoon of fat from the pan. Place the sheet pan over a burner on the stove over medium high heat and add the tomato paste. Use a pot holder or protective silicone mitt to hold the edge of the pan while stirring and cooking the tomato paste until it darkens and you can smell the aromas.
5. Depending on how high the sides of your pan are, add half cup to one cup of water and cook, scraping up the browned bits of fond from the bottom of the pan. Do this until most of the fond is loosened from the pan.
6. Transfer the tomato and fond liquid and bits to a large stock pot, scraping everything you can into the pot.
7. Transfer the bones and vegetables to the stock pot and add the remaining 9 cups of water. Add the bay leaves, parsley, thyme and peppercorns. Bring to a boil and reduce the heat to a simmer. Cover the pot tightly and simmer for 4-5 hours.
8. Remove the bones from the stock and discard.
9. Line a large mesh sieve with several layers of cheese cloth and strain the beef stock. Press on the solids to extract as much of the liquid as possible. Discard the solids.

STRAINING AND CHILLING THE BEEF STOCK:

1. Chill the beef stock for several hours or overnight, then use a spoon to remove any congealed fat on top. Discard the fat.
2. Transfer the beef stock to a glass storage container with a tight fitting lid or plastic storage container. Refrigerate for up to a week or freeze the beef stock for up to 3 months. (note: I recommend freezing stock in a plastic container, because the liquid will expand as it freezes and you don't want it to break the glass if overfilled.