It definitely has not been stock making weather this winter. To think, this time last year, I had made pots upon pots of homemade stock by now. This was my first time in 2012. I am so excited to share this recipe for Homemade Beef Stock with you and to share how easy it is to make an ultra-rich homemade beef stock.
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.
This recipe is really delicious but it does take some time. 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, it smells insanely good while bubbly away. 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 homemade beef stock you will be thanking yourself (and me).
** I always use grass-fed products when making rich beef stock. When purchasing meaty products, I ask for the meatiest pieces my butcher has, and I like an assortment of bones with and without marrow. Can never go wrong with a little more.
Other stock recipes you will find useful:
- 4 beef marrow bones, approximately 2 pounds
- 4 oxtails, approximately 2 pounds
- 4 beef shanks with bone-in, approximately 2 pounds
- 3 carrots, scrubbed and cut into chunks
- 3 celery stalks, washed and cut into chunks
- 1 medium yellow onion, paper left on, cut into quarters
- 15 cups of water
- 3 tablespoons olive oil
- kosher salt
- fresh cracked black pepper
Heat oven to 300. Season bones with salt and pepper. Put into a dutch oven, drizzle with olive oil. Roast until golden brown; about 2 hours.
Add the carrots, onions, and celery; stir and return to the oven. Roast for another 1 hour.
Take out of the oven and put on the stovetop, over low heat. Add the water. Simmer for 6 - 8 hours. I add more water as necessary to keep the bones covered.
Skim off any foam that may appear, then let cool.
Skim off any fat that has hardened.
Strain through a layer of cheesecloth that is placed in a colander.
Use in your favorite soup recipe or freeze for future use.
I freeze in 2 cup containers to use in other recipes.