This beef stock recipe begins with oven roasting the marrow filled beef bones until they reach a beautiful, deep brown color.
Roasting helps coax out generous amounts of flavor to make your stock as delicious as a winter’s dream.
Let yourself relax as your home fills with the welcoming aroma of simmering stock for this recipe will provide the deliciously perfect foundation for your beef soups.
As it simmers, take time to do something you enjoy.
5-6 pounds meaty beef marrow bones (the more exposed marrow the better)
1 can (6 oz.) tomato paste
2 onions, peeled and quartered
2 large carrots, peeled and cut into thirds
2 celery stalks, washed and cut into thirds
1 head of garlic, cut in half around the middle
2 parsnips, peeled and cut into thirds
1/2 cup red wine or 1 cup water
24 cups clean, cold water
8 fresh parsley sprigs, flat-leafed
1/8 oz. fresh thyme sprigs, roughly 3 sprigs
(or 1 teaspoon dried thyme)
1 teaspoon whole black peppercorns
2 bay leaves
1. Preheat oven to 400 degrees Fahrenheit.
2. Roast bones - Place bones in shallow pan and roast for one hour. Turn the bones occasionally so they become evenly deep brown on both sides, but not charred.
3. Remove pan from oven and evenly spread the tomato paste over the tops of the bones.
4. Add onions, carrots, celery, garlic, and parsnips.
5. Cover loosely with aluminum foil and roast for 45 minutes.
6. Transfer roasted bones and vegetables to a 12 or 16-quart stock pot. If a significant amount of grease remains in the bottom of the roasting pan, spoon most of it away without disturbing the browned bits.
7. The browned bits remaining in the bottom of the roasting pan hold a lot of concentrated flavor that you want to grab hold of. This caramelized residue is called fond, and the process for loosening it from the bottom of the pan is called deglazing.
8. Deglaze pan - Begin deglazing the roasting pan while it is still warm by adding red wine or water. Using a wooden spoon, stir until the fond is loosened and dissolves into the liquid. Add more liquid as needed. Pour this savory mixture over the roasted bones and vegetables in your stock pot.
9. Add cold water, parsley, thyme, peppercorns, and bay leaves to the stock pot. Heat on medium-high until liquid begins to simmer, and then reduce heat to low.
You only want the heat high enough to send an occasional bubble to the surface of the contents.
10. Simmer uncovered for 5 hours. Do not stir the stock while it is simmering. Add additional water if needed to keep the bones covered.
11. Remove the pot from heat. Although you may want to strain the stock right away and put it directly in the refrigerator, doing so is inadvisable. The heat from the stock can lower the internal temperature of your refrigerator and decrease the safety of the other foods you have stored there.
12. First, let it cool for 45 minutes. Then using a ladle, gradually pass the stock through a fine-mesh strainer to gather the flavorful liquid. Discard the solids collected in the strainer.
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