Beef Stock
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A rich foundation for sauces, soups, and broths made from roasted beef bones.
10:00:00 total
Serves 24
medium
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Ingredients
- beef bones - 7.5 kilos (including meaty bones, vertebrae, and connective bones)
- olive oil - as needed (for drizzling)
- onion - 2 large (halved, with skin)
- carrot - 2 (chopped)
- celery - as needed to reach 780g of vegetables (chopped)
- bay leaf - 1
- thyme - half a bunch (fresh)
- parsley stalks - from half a bunch
- peppercorns - 20
- garlic - 1 (head, halved)
- tomato puree - 3 tablespoons
- water - as needed (cold, to cover)
Instructions
- Prepare Bones: Drizzle beef bones with olive oil and roast in a preheated oven at 220°C (430°F) for 30 minutes, flip, and roast for another 30 minutes.
- Prepare Vegetables: Combine halved onions, chopped carrots, and celery to make up 780g of vegetables. Add to a roasting tray with tomato puree.
- Roast Vegetables: After removing bones, roast vegetables in the same oven until colored, about 20-25 minutes.
- Combine and Cook: Place roasted bones in a large pot, cover with ice and cold water. Bring to a simmer, skimming off impurities for the first hour.
- Add Vegetables and Aromatics: After 8 hours, add roasted vegetables. After 9 hours, add bay leaf, thyme, parsley stalks, peppercorns, and garlic. Turn off heat after 9.5 hours and let sit for 30 minutes.
- Strain: Strain stock through a fine sieve or cheesecloth. Divide into clear and cloudy portions for different uses.
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