Homemade Roasted Beef and Mushroom Stock
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Homemade Roasted Beef and Mushroom Stock
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 4 pounds beef marrow bones
- 3 short ribs
- 8 oz button mushrooms
- 3 carrot cut into large pieces, peeled
- 3 celery cut into large pieces, stalks
- 2 onion cut into large pieces, halved, peeled
- 1 garlic skins removed, head
- olive oil to taste
- ½ parsley stems flat-leaf, bunch
- 5 thyme sprigs
- 2 bay leaf fresh
- 2 tsp peppercorns
Instructions
- Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. Place the bones on the tray along with the mushrooms, carrots, onions, garlic, and a few fresh thyme sprigs. Drizzle with a bit of olive oil and season well with sea salt and freshly cracked pepper, to taste.
- Place into the oven and roast the marrow bones, turning occasionally, until browned, 35-40 minutes.
- Transfer to a large stockpot; add cold water to fill the stockpot 1-2 inches above the bones. Pour off fat from the pan, add ½ cup water, and stir, scraping up browned bits; add liquid to the pot along with parsley, thyme, bay leaves, and black peppercorns.
- Bring to a boil, reduce heat, and simmer for 12-15 hours, occasionally skimming foam and fat from the surface. DO NOT STIR while it’s simmering. It will break up the veggies and make the stock very cloudy.
- Carefully scoop out the bones and veggies with tongs or a slotted spoon and Discard.
- Place the entire stockpot into the refrigerator with the lid off for at least 4 hours.
- Scoop off the layer of fat and discard.
- Pour the stock through a fine sieve that is also topped with cheesecloth. Pour into glass jars and refrigerate until used.
- Side Note: If freezing, leave an inch of headroom from the top of the stock to the top of the freezer-safe jars, so that as the stock freezes and expands, it will not break the container.
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