Kittencal's Rich Homemade Beef Stock
This method creates an exceptionally rich beef stock. Begin by brushing marrow bones with tomato paste and roasting them until browned. Transfer the bones to a slow cooker or stock pot with onions, carrots, parsley, peppercorns, and salt. Cover with cold water and cook on a low heat for an extended period. The long, gentle simmer extracts maximum flavour from the bones. Once strained and cooled, the stock keeps for several days in the fridge or can be frozen for future use. Using a greater quantity of bones will produce a more concentrated broth.
Ingredients
- 7 -10 beef bones with marrow (or use any beef bones with a little meat left on them)
- 6 ounces tomato paste
- 2 onions, chopped (leave the skin on onions)
- 2 carrots, peeled and chopped
- 2 tablespoons dried parsley flakes (optional)
- 8 -10 black peppercorns
- 2 teaspoons salt (or to taste)
- cold water (enough to cover the bones)
Method
- Arrange the beef bones on a greased baking tray and coat them generously with tomato paste.
- Roast the bones at 350 degrees F, remembering to turn them once.
- Continue baking for roughly 25 minutes per side until they achieve a browned colour.
- Transfer the roasted bones to a crock pot or large stock pot, adding the chopped onions, carrots, parsley flakes, peppercorns, and salt.
- Pour in sufficient cold water to cover everything, then put the lid on. Cook on a low setting for 12-24 hours, on a high setting for 6 hours, or simmer on the lowest stove top heat for about 4-6 hours.
- Take the pot off the heat, then strain the liquid and place it in the refrigerator.
- Your stock will remain fresh for 4-5 days when chilled, or you can freeze it.
- You can substitute veal bones for the beef bones if preferred.
- Using more bones than specified will result in a richer, more concentrated stock.
Nutrition (per serving)
Sodium762300 mg
Recipe details
CategoryStocks
AuthorKittencalrecipezazz
