Beef stock is…tricky.
I tried making it over and over with not-so-yummy results.¬† We ate it.¬† But I didn’t really like it.¬† I really wanted to resort to just buying boxes of organic “broth” on the rare occasions I really needed beef stock.¬† I didn’t, but…I wanted to.
Then I got some bones from my recent cow purchase.¬† They were quite meaty (really mostly meat; I was used to using pretty clean, marrow bones) and they made some really delicious stock.¬† Ah!¬† I had learned something new.¬† From this experience, I’ve gone on to make a few more pots of very delicious stock, so I’d say I’ve “got it” now.
Since it took me so long to master, I thought I’d share what I’ve learned with you, so that hopefully you will not struggle as long as I did!
(And by the way, if you’re new to stock in general, you might also want to check out my chicken stock tutorial.)
You will need:
- 3 – 4 lbs. of bones (a mix –¬†marrow, meaty, flat, other; a couple meaty ones is crucial)
- 1 small onion, halved
- Celery scraps
- Carrot scraps
- Filtered water
Here’s what you do:
Preheat your oven to 350.¬† Arrange all your bones on a tray.¬† It doesn’t matter if they’re frozen or thawed; I’ve done it both ways.¬† Here are mine:
Note the variety of bones on here.¬† Are you getting that this is a big deal??¬† Some meaty, some fatty, some pretty clean, some with marrow.¬† There’s even some cut up sirloin steak (the scraps of meat, fat, with a little bone) on here.
Roast these bones now for 30 – 40 minutes.¬† They’ll look like this when done:
Dump these bones in a big pot, and add your veggie scraps to it.¬† I saved mine in the fridge from the previous week’s meals.¬† Fill your pot up with filtered water, at least twice as high as the bones (all the way up is best; you’ll see mine’s not because I ran out of filtered water!¬† I added more later):
Now, cook your stock on low-medium for 2 – 3 days.¬† Yes, really.¬† With bones this big and thick, you need to give them time to break down.¬† Some people add vinegar to help with this process; I’ve never found I needed it.
Here’s my finished stock:
Yes, it has a bit of a skin on it.¬† I’d turned it down to let it cool and hadn’t stirred it before taking the picture.¬† Oops.
Now, strain your stock into containers.¬† You can put it in the fridge or freezer, depending on how quickly you’ll use it.¬† Here’s mine:
Nice beef stock!¬† I got a lot more than this (I think 4?¬† I didn’t do the rest, but I usually get 3 – 4 containers this size), but I’d only done this just to take a picture for you.
Now it’s ready to use.¬† I did actually use some as it was cooking twice to make dinner.¬† That’s one great thing about having stock bubbling on the stove!
How do you make beef stock?¬†