Beef Stock
3 lbs Beef bones with marrow. Neck and knuckle bones work well for roasting.
1 Onion- cut rough
2 Carrots- cut rough
2 Stalks celery
Cold water to cover bones and veggies
Sachet
2 Bay leaves
6 Parsley stems
6 whole peppercorns
1 Fresh sprig thyme or 1/2 teaspoon dried thyme
1
Wash hands
Roast beef bones on a sheet pan in a 425-degree oven for 30 minutes.
Add cut vegetables to the pan with bones and roast for 30 minutes more.After removing the sheet pan from the oven, place the bones and veggies in the stock pot. Add cold water to the stock pot to cover bones and veggies. Add sachet filled with herbs and liquid with the font.
Bring to a boil and simmer for 5 hours. Skim off any foam during simmering, and add water if the bones are exposed.
After 5 hours, stain broth using a fine mesh strainer or doubled cheesecloth. Discard the sachet, bones and vegetables.
Cool stock, remove fat and use in 3 days or freeze.
Deglaze tip
2
Remove the roasted bones and vegetables from the pan.Place the sheet pan over a low setting on a stove burner. Slowly add one cup of stock or water to the sheet pan while gently scraping up the stuck caramelized bits or font from the heated sheet pan. Once the font is released, remove the liquid and "font" to the simmering stock.
Ingredients
3 lbs Beef bones with marrow. Neck and knuckle bones work well for roasting.
1 Onion- cut rough
2 Carrots- cut rough
2 Stalks celery
Cold water to cover bones and veggies
Sachet
2 Bay leaves
6 Parsley stems
6 whole peppercorns
1 Fresh sprig thyme or 1/2 teaspoon dried thyme
Directions
1
Wash hands
Roast beef bones on a sheet pan in a 425-degree oven for 30 minutes.
Add cut vegetables to the pan with bones and roast for 30 minutes more.After removing the sheet pan from the oven, place the bones and veggies in the stock pot. Add cold water to the stock pot to cover bones and veggies. Add sachet filled with herbs and liquid with the font.
Bring to a boil and simmer for 5 hours. Skim off any foam during simmering, and add water if the bones are exposed.
After 5 hours, stain broth using a fine mesh strainer or doubled cheesecloth. Discard the sachet, bones and vegetables.
Cool stock, remove fat and use in 3 days or freeze.
Deglaze tip
2
Remove the roasted bones and vegetables from the pan.Place the sheet pan over a low setting on a stove burner. Slowly add one cup of stock or water to the sheet pan while gently scraping up the stuck caramelized bits or font from the heated sheet pan. Once the font is released, remove the liquid and "font" to the simmering stock.
