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- Meat and poultry
- Roast beef
This beef stock is far superior than any store-bought variety. Use in any recipe that calls for beef stock.
71 people made this
- 2.7kg beef bones
- 1 large onion
- 3 large carrots
- 125ml water
- 2 sticks celery, including some leaves
- 1 large tomato
- 1 small parsnip, chopped
- 1 small potato, chopped
- 8 whole black peppercorns
- 4 sprigs fresh parsley
- 1 bay leaf
- 1 tablespoon salt
- 2 teaspoons dried thyme
- 2 cloves garlic
- 1.5 litres water
MethodPrep:15min ›Cook:5hr45min ›Ready in:6hr
- Preheat oven to 230 C / Gas 8. Slice onion. Chop scrubbed celery and carrots into 2.5cm chunks. In a large shallow roasting tin, place beef bones, onion and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
- Drain off fat. Place the browned bones, onion and carrots in a large stock pot. Pour 125ml water into the roasting tin and rinse. Pour this liquid into stock pot. Add celery, tomato, parsnip, potato parings, peppercorns, parsley, bay leaf, salt, thyme and garlic. Add the 1.5 litres water.
- Bring mixture to the boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard bones, vegetables and seasonings.
- To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 4 tablespoons cold water, 1 egg white and 1 crushed eggshell. Add to strained stock. Bring to the boil. Remove from heat and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
You can purchase beef bones for stock at your local butchers.
Reviews & ratingsAverage global rating:(85)
Reviews in English (65)
by LINDA MCLEAN
This is definitely the way to make a good beef stock. The only change I made was to roast the bones for a lot longer at a lower temp. I actually roasted for about five hours in order to bring out the flavors. (Just a tip: every time I cut an onion, peel potatoes, carrots or chop celery, I save all the peels, put them in a zip lok bag and throw it in the freezer. In a few months I have a good start on my stock) The vegie and seasoning combos were perfect which created a wonderful stock. I used this recipe to make french onion soup. My hubby Drew and the kids order french onion almost every time we go out for dinner as their appetizer. I never do because of the high salt content, so I was very pleased to be able to make a wonderful stock and at the same time control the amount of sodium. My kiddies say "thanks Wolverine"!-15 Jan 2003
i've made my own beef-bone stock for yrs, but never thought to roast the bones until i stumbled across this recipe. i used whatever was on sale: beef marrow bones, and beef spare ribs, didn't have any parsnips so i omitted them. Added a whole bulb of garlic along with the roasting part. The stock came out AMAZINGLY AWESOME. The roasting gave the stock a whole new dimension of flavors and gave the stock a beautiful caramel color that my previous bone-stock recipes lacked. The roasted garlic scent was very obvious, i thought it added depth to the stock, but it might be too overpowering for non-garlic lovers. But overall, it's a beautiful stock that's worth the effort.-20 Apr 2008
At last: a recipe contributor who knows the difference between beef stock and beef broth. Broth is made by simmering bones and beef pieces. Stock is made by roasting the bones first. They are two totally different foods. This one is excellent. Great for all kinds of recipes, but it makes an especially good French onion soup.-05 Jan 2009
- 3 pounds beef bones (such as marrow bones or shin bones)
- 3 pounds oxtail
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 pounds unpeeled onions, quartered
- 2 large leeks, white and pale-green parts only, halved lengthwise, cut into 2-inch pieces and rinsed well
- 4 celery stalks, cut into thirds
- 3 large carrots, peeled, halved lengthwise, and cut into 2-inch pieces
- 8 garlic cloves, coarsely chopped
- 6 sprigs fresh flat-leaf parsley
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- 1 cup red wine
Preheat oven to 400 degrees. Arrange beef bones and oxtail in a single layer in a heavy roasting pan (not glass). Coat with oil. Roast, turning once, until deep brown, about 45 minutes.
Add tomato paste, onions, leeks, celery, carrots, and garlic, stirring well. Roast until vegetables are browned and tender, about 40 minutes.
Meanwhile, make a bouquet garni by wrapping parsley, thyme, bay leaves, and peppercorns in a square of cheesecloth. Tie bundle with kitchen twine set aside.
Transfer bones and vegetables to a large stockpot set aside. Pour off fat from roasting pan. Set pan on stove across two burners. Add wine, and bring to a boil, deglazing pan by scraping up any brown bits from bottom with a wooden spoon boil until wine is reduced by half, about 3 minutes. Add to stockpot.
Add 6 quarts (24 cups) water to stockpot. Bring to a boil. Reduce heat bring to a gentle simmer. Add bouquet garni. Simmer, uncovered, over low heat, 3 hours.
Carefully pass stock through a fine sieve into a large bowl or pot discard solids. Let stock cool completely.
Transfer stock to airtight containers. Refrigerate at least 8 hours or up to 3 days before using (fat will solidify discard it before using). The stock can be frozen up to 4 months.
10 Creative Ways to Use Beef Stock & Bone Broth
Bone broth and beef stock are undoubtedly two of the most versatile ingredients out there, and yet, when we pull a bottle from our pantry or leftovers from our fridge, our minds immediately settle on using them for soup.
Let&rsquos squash that, shall we?
While bone broth specifically touts a couple of health benefits backed by research &mdash it may help you sleep better according to a 2012 study published in Frontiers in Neurology, and it could reduce inflammation according to a 2000 study published in Chest Journal &mdash it’s the taste and its versatility that has us ensuring we always have it on hand.
Here are 10 creative ways to use beef stock and bone broth.
Use it in your breakfast
Yes, bone broth works well with poached eggs. Georgia Harding from Well Nourished calls her poached eggs in bone broth recipe a “big hug for the body &mdash nourishing and soothing.” And we believe her.
Use it in ramen
This is a given, right? Homemade stock is basically the backbone of any ramen recipe. Right now, we&rsquore obsessed with this tonkotsu ramen recipe from Curious Nut it&rsquos almost too pretty to eat. The key to making an excellent ramen broth is allowing it to simmer for six to 12 hours. According to Curious Nut, the longer you let it simmer, the more gelatin develops in the soup.
Put it in a smoothie
Just last month, bone broth smoothies became all the rage. But how do you even use bone broth in smoothies, you ask? Two ways: Freeze the broth into cubes and then add them to your go-to smoothie recipe or use bone broth protein powders. It’s as easy as that.
Replace the milk in your latte
If you shy away from lattes because you can’t drink milk, then this might be an option for you: a dairy-free avocado and bone broth latte. According to Bonafide Provisions, it’s packed with healthy fats and protein.
Make gravy with it
Making gravy isn&rsquot reserved solely for Thanksgiving. Use your bone broth to make a rich gravy that&rsquoll beautifully pour over a heaping pile of french fries for this addicting paleo poutine.
Make potatoes flavorful
Using bone broth will not only make potatoes incredibly tender, but also add a wonderful dimension of flavor. This recipe from A Beautiful Plate also uses garlic, shallots and fresh herbs to make this a well-rounded dish.
Make gumbo with it
For those who haven’t made gumbo before, here’s a little tip: Traditionally, this Southern staple is made with a homemade broth. And this recipe from Creative Cajun Mama puts a little twist on the classic recipe.
Put it in a soup
This is an obvious one, and there are many, many recipes out there on Pinterest that use bone broth in a soup recipe &mdash from a slow-cooker French onion soup and a creamy pea soup to a curried cauliflower soup. But the one we’re dying to try is this beef brisket noodle soup. According to Ang Sarap, the secret to getting the best flavors in this dish is making your own beef stock using beef leg bones boiled slowly for at least two hours.
Make a cocktail
Bet you never considered using beef stock in a bloody mary, right? Author and chef Jonathan Bender has a cocktail recipe in his cookbook, Stock, Broth & Bowl: Recipes for Cooking, Drinking, and Nourishing that mixes 2 ounces of beef stock in with his bloody mary recipe. You can get the recipe on HuffPost.
Homemade Beef Stock Recipe
Don't buy when you can easily and cheapily make this homemade beef stock recipe for a heavenly and nutritious soup base.
By Cathy Barrow
From "Mrs. Wheelbarrow's Practical Pantry"
Total Hands-On Time: 8 hr 25 min
Preparation Time: 8 hr
Cook Time: 25 min
Yield: 6 quart jars
Learn how to preserve everything you might find at a farmers market &mdash or in your own backyard &mdash with the clear, easy-to-follow directions you&rsquoll find in Mrs. Wheelbarrow&rsquos Practical Pantry (W. W. Norton & Company, 2014) by Cathy Barrow. Recipes for delicious ways to eat up your stores are interspersed throughout the canning, smoking, curing and brining instructions, which progress from the easiest to the most complex recipes. The following homemade beef stock recipe is from chapter 2, &ldquoCanning Under Pressure: Groceries You&rsquoll Never Have to Carry Home Again.&rdquo Use this and our other canning resources to keep your pantry stocked with fresh foods all year long.
You can purchase this book from the MOTHER EARTH NEWS store: Mrs. Wheelbarrow&rsquos Practical Pantry.
Beef stock smells so wonderful while cooking, I could be accused of making it for that reason alone. The tomato paste that roasts on the bones brings out the rich, meaty flavor and adds a deep, appetite-inducing color. This stock is hearty, expecially good as the base for onion soup, and pressure canning beef stock frees up room in the freezer.
&bull 10 pounds (4.5 kg) meaty beef bones, either shanks or ribs, or a combination
&bull 5 large shallots, halved
&bull 4 garlic cloves, halved
&bull 4 cups (32 oz., 900 g) roughly chopped carrots
&bull 1 large celeriac (12 oz., 340 g), chopped into large pieces
&bull 3 tablespoons tomato paste
&bull 1 tablespoon olive oil
&bull 5 quarts (160 oz., 4.7 l) cool nonchlorinated water
&bull 12 black peppercorns
&bull 3 dried bay leaves
&bull 12 parsley stems
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
2. Put the bones, shallots, garlic, carrots, and celeriac on the baking sheet. Combine the tomato paste and oil in a small bowl, then rub all over the bones and vegetables. Spread the bones and vegetables out and roast until well browned, about 40 minutes rotate the pan halfway through.
3. Transfer the roasted bones, vegetables, and any juices to a large stockpot. Add 1&frasl4 cup of the water to the baking sheet to loosen any tasty bits and scrape this fond into the stockpot. Add the peppercorns, bay leaves, and stems to the pot, add the remaining water, and bring to a boil. Reduce the heat, skim any foam, cover, and simmer gently for 6 hours.
4. Strain the stock through a colander into large bowls or jars. Refrigerate overnight.
5. Scrape the solidified fat from the stock and discard. Strain the stock through a fine sieve into the stockpot and bring to a boil.
6. Ladle into the clean jars. Wipe the jar rims clean with white vinegar. Place the lids and rings on the jars and finger-tighten the rings.
7. Process at 10 pounds of pressure: pint jars for 20 minutes, quart jars for 25 minutes. If you have a mixed batch, process for the full 25 minutes. Let the pressure fall and the canner cool before removing the jars.
8. Let the jars cool completely, then test the seal.
The stock is shelf stable for 1 year.
Want more pressure canning recipes? Check out How to Make Homemade Stock.
Reprinted from Mrs. Wheelbarrow&rsquos Practical Pantry: Recipes and Techniques for Year-Round Preserving by Cathy Barrow. Copyright © 2014 by Cathy Barrow. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.
Making the Beef Stock
Once you have your meat, meat drippings and vegetables in the pot, add 4 or more quarts of cold water and herbs. I like to add several bay leaves, garlic cloves, peppercorns, and parsley. You can also add a tablespoon or two of vinegar to help draw the calcium out of the bones.
Bring to a boil, and skim off any scum that rises to the top. Reduce heat and simmer for 12 to 48 hours, adding water if needed to keep the bones covered by 1-2 inches.
I use my smallest burner and a Simmer Mat to keep the beef stock from overheating. (If you don't have a Simmer Mat, I highly recommend them. They are a dream for low heat cooking.)
If I have meaty bones, I'll pause cooking at around 6-8 hours, pick the meat off, and return the bones to the stock pot. Then I use the meat and a portion of the stock for soup or stew. I add more water, as needed, to the stock pot.
At the end of your cooking time, remove the bones and vegetables with tongs or a slotted spoon. Strain your beef stock through a fine mesh strainer.
You can eat the marrow out of the bones, or feed the stock scraps to dogs or chickens.
Chill your beef stock in the refrigerator. Odds are, you'll see a layer of fat on the top. Leave this in place if you intend to use the stock within a few days, as it forms a protective barrier on the stock.
If you want to freeze or can the stock, skim off the fat before longer storage. Never dump fat down your sink drain, as it will clog the pipes.
To pressure can homemade beef stock, use 1 inch of headspace. Process pints for 20 minutes and quarts for 25 minutes, at ten pounds pressure.
See Altitude Adjustments for Canning if you are over 1000 feet elevation.
Print Friendly Recipe
- 4 pounds beef soup bones
- 1 onion, unpeeled and cut in half
- 5 slices fresh ginger
- 1 tablespoon salt
- 2 pods star anise
- 2 ½ tablespoons fish sauce
- 4 quarts water
- 1 (8 ounce) package dried rice noodles
- 1 ½ pounds beef top sirloin, thinly sliced
- ½ cup chopped cilantro
- 1 tablespoon chopped green onion
- 1 ½ cups bean sprouts
- 1 bunch Thai basil
- 1 lime, cut into 4 wedges
- ¼ cup hoisin sauce (Optional)
- ¼ cup chile-garlic sauce (such as Sriracha®) (Optional)
Preheat oven to 425 degrees F (220 degrees C).
Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
Divide noodles among 4 serving bowls top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
This is the perfect treat for Thanksgiving, but it's so good, you'll want to make it again and again throughout the entire year.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Preheat the oven to 325 degrees.
Season the marrow, oxtails, and beef shanks with salt and pepper, to taste. Place in a Dutch oven and coat with the olive oil. Roast until golden brown, about 3 hours.
Add the carrots, onion, and celery stir and return to the oven. Roast for another 2 hours. Remove from the oven and place on the stovetop over low heat. Add the water and simmer for 3 hours.
Let cool and refrigerate overnight. The next day, skim off any fat that has hardened. Place back on the stove and continue simmering over very low heat for 4 more hours (or longer, if you can wait). Strain the mixture through a sieve, using a wooden spoon press the mixture to get out as much flavor as possible.
Pick off the meat from the shanks and bones and set aside. Return the broth and the bones to the Dutch oven. Simmer over very low heat for 2 more hours. Strain again and remove the marrow bones. Season with salt and pepper, to taste. Use immediately or freeze for future use.
Homemade Beef Stock
Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. In a bowl, combine tomato paste, minced garlic, salt & pepper, and 1 pinch cayenne. Remove from the oven and brush bones with the tomato mixture. Cover bones with sliced onions and garlic powder. Add a cup of water to the bottom of the pan to reduce burning of tomato mixture. Return to oven and roast for 30-45 minutes. Remove bones and non-crispy burned other stuff from roasting pan and place in a large stock pot plus the 6 qts water. Place the pan on the stove and deglaze with wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot with bones and water. Bring to just barely a simmer, covered, for 1 to 1-1/2 hours.
Alternate: You can also use soup bones or the bones from a prime rib. In such case, just put the bones into the water and boil for 1-1/2 hours with 2 cups port and 2 cans of tomato paste, then continue as below.
Finally: Add celery, green peppers, carrots, remaining onion, garlic, pepper corns, cayenne pepper, chipotle pepper, salt, pepper & bay leaves to stock pot. Cover and simmer for 1 more hour.
Add mushrooms, thyme and parsley to pot. Uncover and simmer for 2 more hours.
Allow to cool. Remove bones when cool. Remove large objects. Pour remaining stuff through strainer into large bowl so that nothing remains except pure liquid. Place bowl in refrigerator overnight to allow fat to congeal at top of bowl. Remove fat the next morning.
Pour 1 cup or 2 cups at a time into marked freezer bags. Freeze bags. When stock is needed for recipes, remove as many bags as needed and defrost.
Homemade Beef Stock
Easy and flavorful beef stock made with stuff you already have in your kitchen. Don’t buy the box anymore—this is worth it!
- 2 pounds Beef/stew Bones
- 2 whole Large Carrots, Chopped
- 1 whole Large Onion, Cut Into Chunks
- 2 pounds Stew Meat, Cut Into Chunks, Any Cheap Cut Will Do
- Olive Oil, Enough To Drizzle Over The Above Ingredients
- 3 whole Ribs Celery, Chopped
- 1 whole Bay Leaf
- ½ cups Parsley, Stems And Leaves
- 1 Tablespoon Whole Black Peppercorns
- 3 cloves Garlic, Smashed
- ½ cups White Wine
- 1 cup Water
Heat oven to 400°F. In a roasting pan, combine the bones, carrots, onion and meat. Add a good drizzle of olive oil. Roast for an hour, making sure that nothing burns by flipping halfway through the roasting process. If things start to char, turn the heat down to 350°F.
After an hour, remove the roasting pan contents and place them in a large stock pot or Dutch oven. My Martha Stewart enameled cast iron was perfect for the job. Add everything except the wine and water. Set it aside.
Then place the empty roasting pan over 2 burners, and turn the heat to medium high. With a wooden spoon or flat spatula, gently scrape the bottom of the pan to loosen any baked on bits. Once the pan is hot, add the wine and 1 cup water. It should sizzle. Continue scraping the bottom of the pan while it bubbles. Turn the heat off at this point, and try to get every brown bit off.
Pour everything from the roasting pain into the Dutch oven, and add enough water to just barely cover everything. Cover the Dutch oven and turn the heat on low, simmering as long as you can, about 4-6 hours. If you chose to do this part in a crockpot, cook on low for 8-10 hours. Don’t stir during the simmering time. If you’re home during the simmering, gently skim off the fat and any foam that rises to the top with a spoon every now and then, maybe every 2 hours. If you’re crock potting it, just do it at the very end.
Once the cooking time is up, and all the visible fat has been skimmed, remove as many of the solid ingredients as you can with tongs and discard them. Line another large pot with a fine mesh sieve that you’ve covered with a couple layers of cheesecloth if you have it. Pour the stock through the sieve to strain it of remaining solids. Discard the solids or use them for another purpose.
Let the broth cool to room temperature then chill in the refrigerator. Once chilled, remove any layer of fat and freeze excess in ice cube trays, then transfer the cubes to a Ziplock bag.
Tips for Freezing Stock
- Make sure to leave an inch of space between the stock and the top of the container you’re freezing it in, allowing enough room for the liquid to expand in the freezer.
- Freeze stock in freezer bags, in 4-cup portions, since that’s the amount of stock many soup recipes call for. Fill the bag and lay flat on a shelf until frozen, then stack upright like little chicken stock soldiers.
- If you want to freeze smaller portions of stock for recipes that don’t call for much, ice trays or 1-inch muffin tins are the perfect vessels, and each one is roughly equivalent to 1/4 cup. Tip:These reusable silicone liners will make this a snap.
- Always remember to label and date! And don’t forget, homemade stock will stay good in the freezer for up to 6 months.