Homemade Beef Stock
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
6 hrs
-
Total Time
6 hrs 45 mins
-
Servings
4 litres
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Calories
146 kcal
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Course
Side Dish, Main Course, Soup
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Cuisine
American
Homemade Beef Stock
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Homemade Beef Stock made from scratch is healthier and more nutritious than shop-bought ones.
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Ingredients
- 2 kg beef bones
- 2 onions (cut in quarter)
- 1 carrot (chunky cut)
- 3 celery sticks (chunky cut)
- 4 bay leaves
- 6 prigs thyme
- 1 teaspoon black peppercorn
- 1 tablespoon tomato paste
- few parsley stalks
- 3-4 litres water
Instructions
- Preheat the oven to 220° C (430° F).
- When the oven is hot, place the bones in a tray and roast for 25 minutes.
- 25 minutes later, take the tray out of the oven and spread the tomato paste on the bones.
- Add the vegetables on top of the bones and roast for another 20 - 25 minutes.
- Place the roasted bones and the vegetables in a large pan and add enough cold water to cover the bones and vegetables, thyme, bay leaves, parsley stalks, and peppercorns.
- Simmer on very low heat for 6 to 7 hours, skimming the scum on the surface from time to time. Don't let it boil or don't stir it during cooking.
- At the end of the cooking time, remove all the solids and discard them.
- Pour the stock through a fine sieve into a clean pot and let it cool down.
- Pour the stock into the weck jars or containers to store in the fridge for up to a week or in the freezer for up to 3 months.
Equipments used:
Notes
- Make sure you ask your butcher to cut the bones into smaller pieces for you, especially marrow bones.
- Roasting the bones and vegetables develops the flavor and is also necessary for darkening the color of the stock. Make sure you roast the bones until brown without burning.
- Boiling or stirring the Beef Stock will mix the fat and the scum in with the stock which will make it cloudy.
- After making the beef stock, place it in a large container and place it in the fridge overnight or for at least 5 hours. As the stock chills, the fat will float to the top and harden. Keep the fat until you want to use the stock and skim it off with a spoon or a spatula before using it. The fat will help the stock keep fresh longer in the fridge.
- Patience is the key to success when it comes to making good Beef Stock. Let the stock simmer for a minimum of seven to eight hours. You can simmer longer for thicker and richer stock, for up to 24 hours!
Nutrition Information
Show Details
Calories
146kcal
(7%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
189mg
(8%)
Potassium
807mg
(23%)
Fiber
8g
(32%)
Sugar
14g
(28%)
Vitamin A
10827IU
(217%)
Vitamin C
34mg
(38%)
Calcium
129mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4litres
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 189mg | 8% |
| Potassium | 807mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 10827IU | 217% |
| Vitamin C | 34mg | 38% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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