Rich Beef Stock Recipes

RICH BEEF STOCK

Steps:

• Gather the ingredients.
• Trim larger pieces of beef from the bones and cut into 1-inch pieces. Heat the oven to 400 F.
• Put the bones and beef pieces in a large roasting pan with the onions, carrots, and celery. Toss with the olive oil.
• Roast for 45 minutes, turning a few times so the beef browns evenly.
• Transfer the beef and vegetables to a stockpot and set aside.
• Pour off any excess grease from the roasting pan and place over medium heat. Add the tomato paste and cook, stirring, for 2 minutes.
• Add 2 cups of the water and bring to a simmer.
• Add the tomato paste mixture to the stockpot, along with the remaining 3 quarts of water. If the liquid doesn't quite cover the bones, add a little more water.
• Add the bay leaf, parsley sprigs, peppercorns, and thyme.
• Put the stockpot over medium-high heat and bring to a boil. Skim off any foamy scum from the top.
• Reduce the heat to the lowest setting, partially cover, and simmer for 3 to 4 hours. The stock should be flavorful and reduced slightly. If you want a richer, more concentrated flavor, cook longer to reduce more.
• Strain through a cheesecloth-lined strainer into a large bowl. Cover and refrigerate until chilled.
• Remove the solid fat from the surface.
• Ladle into 1-, 2-, or 4-cup freezer containers or jars, leaving about an inch of headspace.
• Refrigerate and use within four days or freeze for up to three months.

HOMEMADE BEEF STOCK

Steps:

• Preheat oven to 425°F. In a roasting pan, combine beef bones, stew meat, carrots, and onion. Drizzle with oil, tossing to evenly coat, and spread in a single layer. Roast, turning everything once halfway through, until meat is browned on all sides, about 45 minutes.
• Transfer bones, meat, and vegetables to a stockpot. Place roasting pan over two burners, add 1/2 cup water, and bring to a boil, scraping browned bits from bottom; transfer mixture to stockpot. Add enough water to pot to cover meat and vegetables by about 2 inches (5 to 6 quarts). Bring to a boil, skimming foam and impurities from surface.
• Add celery stalks and leaves, peppercorns, thyme, and parsley sprigs. Reduce heat to medium-low and gently simmer, uncovered, until mixture is darkened and reduced slightly, and bones have released their marrow, 8 to 12 hours.
• Strain stock through a fine-mesh sieve (line it with cheesecloth for clearest possible stock). Let stand until fat rises to surface, then skim it from stock with a spoon. Freeze fat to use in place of oil or schmaltz in savory dishes. Stock can be refrigerated in an airtight container up to 1 week, or frozen up to 6 months.