How to Make Beef Stock at Home
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
12 hrs
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Total Time
12 hrs 15 mins
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Course
Condiments
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Cuisine
American
How to Make Beef Stock at Home
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Learn how to make restaurant quality beef stock.
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Ingredients
- 7 pounds beef bones cut into 2 or 3-inch pieces
- 1 small can tomato paste
- 1 cup celery chopped
- 1 cup carrot chopped
- 2 cups onion chopped
- 1 cup red wine or water for deglazing
- 1 tablespoon black peppercorns
- 4 bay leaf
- 3 prigs thyme
- water cold
Instructions
- Preheat oven to 425° F.
- Spread bones in a roasting pan and roast for about 30 minutes, turning once. Remove from the oven, and paint a thin layer of tomato paste over the bones.
- Put the vegetables on top of the bones, and roast an additional 15-20 minutes, until the vegetables begin to caramelize.
- Remove the bones and vegetables to a stock pot.
- Deglaze the roasting pan with wine or water, and pour this into the stock pot. Add peppercorns, bay leaves and thyme. Cover the bones with cold water.
- Over medium heat, slowly bring the bones up to a very gentle simmer. Don’t let the stock boil.
- Adjust the temperature to maintain a gentle bubbling.
- Every thirty minutes or so, skim off any foam that rises to the top of the pot. Let the stock simmer gently for at least four hours.
- If you have the time, it can simmer for up to 12 hours. Add a little more water and lower the heat if you are getting too much evaporation.
- When the stock is done, remove the bones and discard.
- Strain through a very fine mesh strainer or through a colander lined with three or four layers of cheesecloth.
- Chill quickly, then refrigerate. Skim off the fat from that has solidified on top, and discard.
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Overall Rating
5
3 reviews
Excellent
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