It definitely has not been stock making weather this winter. To think, this time last year, I had made pots of homemade stock by now. This was my first time in 2012.
Once I started looking through my posts and recipe scribbles, I realized that I have not given a “proper” stock recipe. I have shared bits and pieces of information here and there; but, never a full recipe. Finally, I spent last weekend and worked out all the details. Now you only have to go to this post to find a rich homemade beef stock recipe.
I adore this recipe even though it takes two days to make. Yep! That is right, two days. You could hurry things along and do it in a day, if you don’t have the time, but it is worth making the time for this recipe. What takes so long is that there is roasting and simmering that takes place …. the longer I do each step, the more intense this recipe gets. OMG – and how it smells while cooking is insanely good. Usually when I am planning a “stock” making weekend, I plan to do other things around the house that need to be done, so I don’t feel like it was a wasted weekend. Or, I indulge, by making stock and enjoying a few good movies or a book.
Head to the butcher and pick up your ingredients and then kick back and enjoy yourself; as soon as you pour yourself a bowl of soup made with this stock you will be thanking yourself (and me).
** disclaimer, when purchasing the meaty products, I ask for the meatiest ones my butcher has, ranges from 3 – 5 pounds per each. Can never go wrong with a little more.
Other stock recipes you will find useful:
Recipe: Homemade Beef Stock
*makes about 8 cups of stock
- 4 beef marrow bones, approximately 3 pounds
- 4 oxtails, approximately 3 pounds
- 4 beef shanks with bone – in, approximately 3 pounds
- 6 carrots, scrubbed and cut into chunks
- 6 celery stalks, washed and cut into chunks
- 1 medium yellow onion, paper left on, cut into quarters
- 1/3 cup fresh thyme, crushed between palms to release scent
- 10 cups of water
- 3 tablespoons olive oil
- kosher salt
- fresh cracked black pepper
Heat oven to 325. Season marrow, oxtails and shanks with salt and pepper. Put into a dutch oven, drizzle with olive oil. Roast until golden brown; about 3 hours. Add the carrots, onions, and celery; stir and return to the oven. Roast for another 2 hours. Take out of the oven and put onto the stove top, over low heat. Add the water. Simmer for 3 hours. Let cool and put into the refrigerator over night. The next day, skim off any fat that has hardened. Continue simmering over very low heat for another 4 hours (or longer if you can wait). Strain the mixture through a sieve, using a wooden spoon press the mixture to get out as much flavor as possible. Pick off the meat from the shanks and bones and set aside. Return the broth and the bones to the dutch oven. Simmer over very low heat for about 2 hours. Strain again. Remove the marrow bones. Season to taste with salt and pepper. Use in your favorite soup recipe or freeze for future use. I freeze in 2 cup containers to use in other recipes.
She cooks. He devours. Culinary capers in an urban kitchen in West Oakland. Other half of Chez Us can be found @laudalino on Twitter. 
Just the thought makes my mouth drool!!
Thanks Gert. It is a great stock recipe and really changes up your ordinary soups and stews. Let us know when you try it. ~ Denise & Lenny
Love this. I recently learned how to clarify stock with an egg white raft. Amazing but I’m also happy with unclarified homemade stocks. Once you make a good one, it’s hard to be satisfied with cartons or cans.
Beef stock