There’s an undeniable magic that ensues when you’re simmering beef stock. The aromas filling the kitchen, the rich, hearty flavors developing over hours – it’s a testament to the soulful essence of cooking. Each ingredient, from the marrow-rich bones to the symphony of vegetables and spices, embarks upon a culinary dance, transforming into a liquid gold that elevates any dish it graces. Join me as I share my personal journey crafting this timeless classic, imbued with love, patience, and artistry.
Beef Stock Recipe
Homemade Beef Stock
- 6 lbs. beefy bones and trimmings shanks, ribs or neckbones
- 2 onions medium-sized (quartered)
- 3 carrots large (cut in 2-inch per piece)
- 2 celery with leaves (cut in 2-inch per piece)
- 2 tbsp. olive oil
- 1 tbsp. tomato paste
- 3 ½ quarts water
- 1 bay leaf
- 3-4 shoots parsley
- ½ tsp. black peppercorns
- ¼ tsp. leaf thyme dried
- Preheat your oven for about 400-degree Fahrenheit.
- In a large roasting pan, put the bones, trimmings, carrots, onions and celery. Pour out the olive oil and toss.
- Roast the mixture for about 45 minutes, making sure that you turn the beef trimmings to make the roasting even.
- After roasting, remove the trimmings and veggies. Put them into a stock pot and set aside.
- Get the extra grease off the pan. Put the pan over the stove, observing medium heat.
- Put 1 tbsp. of tomato paste onto the pan and cook for 2 minutes, stirring continuously. Pour 2 cups of water and let it simmer.
- Add the paste into the stockpot together with 3 quarts of water, making sure that the water covers the bones. If the three quarts of water is not enough, just free to add some water.
- Put the thyme, bay leaf, peppercorns and parsley.
- Next, place the stockpot over the stove. Then turn on the stove into medium heat and let the stock simmer.
- When froth develops at the top of the broth as it boils, separate the froth. Reduce the heat into low heat and continue to simmer for about 3-4 hours. If you want a more flavorful stock, continue to simmer beyond 4 hours.
- Using a cheesecloth strainer, strain the broth into a large bowl. Cover up the bowl and put it inside your refrigerator.
- Preparation time consists of 25 minutes or so.
- The actual cooking time would be around 240 minutes or an equivalent of 4 hours.
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Slow Cooker Beef Stock: A Symphony of Flavors, Effortlessly Crafted
- 4 pounds of mixed beef bones (marrow, knuckle, and meaty bones)
- 2 medium carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 1 large onion, quartered
- 1 whole head of garlic, halved horizontally
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 small bunch of fresh thyme
- Cold water, enough to cover the ingredients
- Salt, to taste (optional)
- Roasting Bones and Vegetables: Begin with preheating your oven to 450°F (232°C). Place the beef bones, carrots, celery, onions, and garlic on a roasting pan. Roast for 40 minutes, turning occasionally until the bones and vegetables are golden brown. This step is the harbinger of the rich, deep flavors that will define your beef stock.
- Transition to Slow Cooker: Transfer the roasted bones and vegetables into the slow cooker. Pay homage to the roasting pan by deglazing it with a cup of water, ensuring every golden bit is scraped off and poured into the slow cooker – for in these remnants, lies the soul of the flavor.
- Adding Aromatics: Introduce the bay leaves, peppercorns, and thyme to the congregation of flavors. Fill the slow cooker with cold water until the ingredients are just covered. The dance of flavors is ready to begin.
- The Gentle Simmer: Cover the slow cooker and set it on low. Allow it a gracious period of 12-24 hours to simmer. In this unhurried embrace, the flavors will mature, the aromas will deepen, and the liquid gold will emerge, rich, hearty and soul-stirring.
- Straining the Elixir: Once the symphony of simmering touches its crescendo, strain the stock, separating the liquid gold from the solids. Allow it to cool, and skim off the fat that gracefully floats to the top.
- Seasoning: While optional, if the soul calls for it, stir in salt to taste. The journey from ingredients to a rich, hearty beef stock is complete. A silent narrative of flavors, patiently and lovingly crafted.
Tips for making beef stock
- Mastery in Roasting The soul-stirring depth of flavors begins with the roasting. Ensure the bones and vegetables achieve a rich, golden hue. This color isn’t just visual poetry but a harbinger of the profound aroma and flavor to ensue.
- The Silent Simmer The beauty of beef stock lies in the silent, gentle simmer. Avoid the temptation of haste; let the flavors unfold and mature gracefully. It’s a narrative written over hours, each bubble a verse of flavor.
- The Art of Straining The final act, straining, is not just a separation but a celebration of the liquid gold, rich and hearty, achieved. Use a fine mesh to ensure clarity, embodying the purity of flavors achieved over hours of loving cooking.
- A Companion to Risotto Imagine a plate of risotto, each grain of rice a silent carrier of flavors, achieved by the tender embrace of beef stock. It’s not just a dish but a narrative of flavors, each bite echoing the profound dance of ingredients.
- The Silent Symphony of Sauces Be it a reduction for a steak or a base for a profound gravy, beef stock unveils its versatility, proving that its silent, rich narrative can echo through diverse culinary landscapes.
- A Warm Embrace in Braises Meats, tenderly cooked, unveiling a melody of flavors – such is the art of braising. Beef stock is the silent companion, infusing each fiber of meat with a richness, a depth that only its golden embrace can achieve.
FAQs of beef stock
- How Long Can Beef Stock Be Stored? Beef stock finds its harmony in the silence of the refrigerator, stored for up to 5 days, or the freezer, where it rests gracefully for up to 3 months. Ensure it’s housed in airtight containers, a silent guardian of its rich, hearty flavor.
- Can I Use Different Types of Bones? Absolutely, the mix of bones – marrow, knuckle, and meaty bones, each lend their unique note, creating a symphony of flavors. It’s a dance of diversity, each bone echoing a unique verse of flavor.
- Is Roasting the Bones Necessary? Indeed, for in the golden embrace of roasting, the bones and vegetables unveil a depth of flavor, a richness that defines the soul of beef stock.
- How Do I Achieve a Clear Stock? The secret lies in the gentle simmer. A roaring boil is a tumultuous dance, while a gentle simmer allows flavors to unfold and the stock to achieve its characteristic clarity.
- Can I Add Salt During Cooking? While you may be tempted, adding salt during the cooking can intensify. Season later, allowing the silent, respectful infusion of salt to accentuate, not overshadow, the profound dance of flavors.
Unleash the secret to a rich, hearty beef stock with our expert guide! Dive into flavors, and let’s turn those bones into liquid gold. Click to start cooking!
Experience the culinary brilliance of Chef John at Food And Meal Restaurant. With over 20 years of global expertise, My innovative creations and unwavering dedication to cooking have earned me a well-deserved reputation. My passion for gastronomy is showcased in every dish, combining fresh, local ingredients with harmonious flavors and captivating presentations. My ability to tell a story through my food reflects my profound understanding of culture and emotion.