Beef Stock

Years ago when I was in a hostel, I was told by my doctor to make soup from scratch for my health. And it really helped me to recover from my illness. Homemade beef stock is richer and more flavorful than store-bought, adding lip smacking depth to your soups, sauces, and braises. So make a good beef stock and put it to work all winter long just like me.

Homemade beef stock is richer and more flavorful than store-bought, adding lip smacking depth to your soups, sauces, and braises.

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Beef Stock

Years ago when I was in a hostel, I was told by my doctor to make soup from scratch for my health. And it really helped me to recover from my illness. Homemade beef stock is richer and more flavorful than store-bought, adding lip smacking depth to your soups, sauces, and braises. So make a good beef stock and put it to work all winter long just like me.

Course: Additional Recipes
Ingredients
  • 5 lb (2.25 kg) Veal or beef marrow bones
  • 1 lb (450 gram) Stew meat chuck or flank steak
  • 1 tablespoon Olive oil
  • 4 stalks Celery
  • 4 Carrots peeled
  • 2 Onions peeled and halved
  • ½ bunch Flat leaf parsley stems
  • 4 sprigs Thyme
  • 1 Garlic head halved
  • 2 Bay leaves
  • ¼ teaspoon Black peppercorns
  • ½ to 1 cup Hot water
Instructions
  1. Preheat the oven to 400⁰ F or 210⁰ C.

  2. Now rub a little olive oil over the stew meat pieces, carrots and onions.

  3. Then place the stock bones, stew meat, carrots and onions in a shallow roasting pan.

  4. Now roast in the oven for about 45 minutes turning the bones and meat pieces half-way through the cooking or until nicely browned.

  5. If bones begin to char, then lower the heat.

  6. NOTE

    They should be browned but not burnt.

  7. When the bones and meat are nicely browned, remove them and the vegetables and place them in a 12 to 16-quart stock pot.

  8. Now place the roasting pan on the stove top on low heat and pour ½ cup to a cup of hot water over the pan and use a metal spatula to scrape up all of the browned bits stuck to the bottom of the pan.

  9. Then pour the brown bits and the water to the stockpot.

  10. Now add celery, garlic, parsley, bay leaves and peppercorns to the stockpot.

  11. Fill the stock pot with cold water, to 1 to 2 inches over the top of the bones.

  12. Now put the heat on high and gradually bring to low simmer.

  13. Cover the pot loosely and let simmer low and slow cook it for 3 to 6 hours.

  14. NOTE

    If you are using oven-safe pot, place it in the oven at 190⁰ F or 90⁰ C.

  15. Don’t stir the stock while slow cooking.

  16. As the stock cooks, fat will be released from the bone marrow and stew meat will rise to the top.

  17. From time to time check the stock by using a large metal spoon and scoop away the fat and any scum that rises to the surface.

  18. At the end of cooking time, use tong or a slotted spoon to gently remove the bones and vegetables from the pot.

  19. NOTE

    Cooking time completely depends on you. 3 hours minimum.

  20. Now line another 8-quart pot with a fine mesh sieve, covered with a couple layers of cheesecloth, if you have it.

  21. Pour the stock through the sieve to strain it of remaining solids.

  22. Let it cool to room temperature and then chill in the refrigerator.

OUR PANTRY
  1. This homemade beef stock is very tasteful because of the roasting bone marrow and cooked on a low simmer with aromatic vegetables and herbs. Prepare it at your home and refrigerate it for later use.

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