Those cartons of ready-to-use broths and stocks in the market sure are convenient, but also very expensive. Beef bones are relatively cheap, and other than a long simmer time, you can make a gallon of beef stock with little effort.
Makes About 1 Gallon Beef Stock
Makes About 1 Gallon Beef Stock
Prep Time: 20 minutes
Cook Time: 10 hours
Total Time: 10 hours, 20 minutes
Ingredients:
- 1 tablespoon vegetable oil
- 1 large yellow onion, cut in 8ths
- 2 large carrots, cut in 1-inch chunks
- 2 stalks celery, cut in 1-inch chunks
- 5 pounds beef marrow bones
- 2 teaspoon tomato paste
- 8 whole black peppercorns
- 1 bay leaf
- 4 quarts cold water
Preparation:
Preheat oven to 425 degrees F
Place the vegetables in a large shallow roasting pan and drizzle over the oil. Toss to coat and place over the bones.
Roast about 45 minutes, or until the bones are well browned. Drain off any excess fat, and place the bones and vegetables in a large soup or stockpot. Add a splash of water to the roasting pan and scrape the bottom with a wooden spoon to deglaze any caramelized drippings. Pour into the pot. Add the tomato paste, peppercorns, bay leaf, and water.
Bring mixture to a simmer. Reduce heat to low. Simmer for 8 to 10 hours. The mixture must not boil. You should see a few bubbles breaking the surface in several spots, but you do not want a full simmer. You can occasionally add a splash of cold water to keep the water level constant.
When done let cool to room temp, strain through a fine mesh sieve and refrigerate until needed. The fat can be removed from the top once cold, but should be left on as a seal until the stock is used. Should be used within a few days, or frozen for future use.
Place the vegetables in a large shallow roasting pan and drizzle over the oil. Toss to coat and place over the bones.
Roast about 45 minutes, or until the bones are well browned. Drain off any excess fat, and place the bones and vegetables in a large soup or stockpot. Add a splash of water to the roasting pan and scrape the bottom with a wooden spoon to deglaze any caramelized drippings. Pour into the pot. Add the tomato paste, peppercorns, bay leaf, and water.
Bring mixture to a simmer. Reduce heat to low. Simmer for 8 to 10 hours. The mixture must not boil. You should see a few bubbles breaking the surface in several spots, but you do not want a full simmer. You can occasionally add a splash of cold water to keep the water level constant.
When done let cool to room temp, strain through a fine mesh sieve and refrigerate until needed. The fat can be removed from the top once cold, but should be left on as a seal until the stock is used. Should be used within a few days, or frozen for future use.