The very first thing any culinary student learns is how to make beef stock. It is a fundamental ingredient in so many things, from sauces to soups and beyond. Store bought does not even come close to how good homemade stock is, and many brands are basically watered down beef flavored water. No thanks. I almost always keep four quarts of homemade beef stock in the freezer so I never have to rely on store bought. I guarantee that once you try it, there will be no going back.
Where to buy beef bones:
I only use grass fed beef bones when making bone broth, but you can also use conventional beef bones. I get my bones from my local Whole Foods butchery that always has them. Many grocery stores also keep frozen bones in the frozen section. If you can’t find bones there, you can almost always get some or order from your local butcher.
Key Ingredients & Substitutions:
- Beef Bones – Try to get joint bones for the most collagen and gelatin, however any beef bones work here.
- Onion, Carrot, Celery – These are the vegetables used to flavor the stock. Omit if you dislike.
- Bay Leaf + Thyme – These are the herbs used to flavor the stock. It is very subtle, but omit if you dislike.
@kellyscleankitchen How to make beef stock 🥩 3 lbs beef bones, joints are best, but any bones work water 1 onion, chopped 1 carrot, chopped 1 celery rib, chopped 1 bay leaf 5 sprigs of thyme 1 head of garlic, sliced in half (optional for flavor) #beefstock #stock #broth ♬ Wes Anderson-esque Cute Acoustic - Kenji Ueda
Beef Stock
Prep Time: 10 minutes
Cook Time: 9 Hours
Total Time: 9 Hours 10 minutes
Serves: 3-4 quarts
Ingredients:
- 3 lbs beef bones, joints are best, but any bones work
- water
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 1 bay leaf
- 5 sprigs of thyme
- 1 head of garlic, sliced in half (optional for flavor)
Preparation:
STEP 1.
Preheat the oven to 425°F.
STEP 2.
Place your bones spread out on a large parchment lined sheet tray. Place in the oven and roast for 45 minutes to 1 hour, or until they are golden brown.
STEP 3.
Transfer the bones to a large stock pot and cover with 2 inches of cold water. Place the pot on the stove and bring it up to a very low simmer. Simmer on low, with a lid, for 8-12 hours.
STEP 4.
In the last hour of cooking, add the onion, carrot, celery, bay leaves, thyme and garlic. Simmer for one more hour then turn off the heat.
STEP 5.
Discard the bones and then strain the broth through a fine mesh strainer over a large bowl. Distribute into storage containers and keep in the fridge for up to 5 days, or freeze.
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