I’m just going to start off by saying I haven’t always used homemade stocks but have always preferred them. They’re very time consuming but relatively inexpensive and easy to make. Homemade stocks are good for a few reasons. First, you know exactly what ingredients are in them. Second, they taste much better than a store bought stock that has been sitting in a container for months. The final reason, it’s less expensive for a superior product. With minimal effort and a child like sense of wonder you can pull off this simple recipe and have delicious beef stock for all sorts of recipes.
I highly recommend to try it at least once to know what you’re missing. Enjoy!
IG-@Unclemitchcooks
Yield – 4 qts.
Ingredients:
4lbs Beef bones (Marrow bones, knuckles, or neck bones)
2 Large carrots, large chunks
3 Large white onions, large chunks
5 Celery stalks, large chunks
5 Large button mushrooms or preferred type
3 Bay leaves
2 Garlic cloves, smashed
2 Tbsp Tomato paste
3 Flat leaf parsley sprigs
3 Thyme sprigs
2 Tbsp Extra virgin olive oil
1 Cup Water
6 Qts. Water
Directions:
- Start by pre-heating the oven to 450 degrees fahrenheit
- Coat beef bones with tomato paste, place on sheet pan, and roast in oven for 40 mins rotating after 20 mins
- Place carrots, celery, onion, and mushrooms on a roasting pan. Drizzle with extra virgin olive oil. Place in the oven for 40 mins rotating after 20 mins.
- Once bones and vegetables are removed form the oven, transfer them into a large stock pot.
- While bone and vegetable pans are still hot pour 1/2 cup water on each of them and scrape with a wooden spoon to deglaze. Carefully transfer liquid from pans to stock pot.
- Add bay leaves, garlic cloves, parsley, thyme, and water to the stock pot
- Bring pot to a simmer for about 6 hours
- Strain stock with a large colander or fine mesh strainer
- Cool the stock by filling sink with ice water about 1/4 of the way then place container of hot stock in ice bath
- Finally portion stock into containers to use or freeze. If freezing make sure to leave about an inch of space because stock will expand causing container to burst
 |
Ingredients |
 |
Step 2. |
 |
Step 3. |
 |
Roasted bones |
 |
Roasted Vegetables |
 |
Step 5. Deglazing the pan |
Like this:
Like Loading...