Servings: 8-10 people
Roasted Beef Bone Stock
The trick to making a flavorful, complex beef bone stock is to pre-roast all the ingredients before simmering slowly. The roasting results in a much heartier stock that holds up in soups, sauces, and braises.
4 lbs beef bones, a mix of marrow bones and knuckle bones
4 medium carrots, split
4 celery stalks, split
2 medium onions, peeled and halved
1 head of garlic, halved so that root end remains intact
1/2 bunch flat leaf parsley
2-3 bay leaves
1/4 tsp whole black peppercorns
Pre-heat oven to 450° :
1. On a baking sheet roast bones,turning occasionally for 20–30 minutes, until beginning to brown. Split carrots and celery, add to pan along with onions and garlic. Continue to roast, turning occasionally until vegetables are browned, about 25–30 minutes longer.
2.Transfer bones and roasted vegetables to a large stock pot. Add enough cold water to cover. Pour off fat from baking sheet and add ½ cup water and 1 tbs Apple Cider Vinegar and stir, scraping up any browned bits. Add this liquid to the pot along with parsley, bay leaves, and black peppercorns. Bring pot to a boil, reduce heat and simmer 4 hours. It can be the gentlest simmer. Occasionally skim foam and fat from surface and add water as needed. Strain stock into clean glass containers
This recipe will last up to a week in the fridge and in the freezer up to 3 months.
Servings: makes 3 quarts