Beef Stock – a delicious recipe with veal, tomatoes, garlic, onions, celery, carrots. Easy to follow and perfect for any occasion.
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To make this in a slow-cooker, the recipe must be halved, producing 8 cups (2 l).
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Stage one (bone broth)
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Preroasting for a Brown Stock: Place the rack in the center of the oven and heat to 500F (260C; highest gas mark; #9 British regulo).
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Place the veal knuckle, tomatoes, garlic, and onions (half the amounts if using a slow-cooker) in a large roasting pan.
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Roast for 20 minutes.
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Turn the vegetables and roast 25 minutes more.
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Transfer the bones and vegetables to a large stockpot.
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Place the roasting pan on top of stove over high heat.
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Add 1 cup (250 ml) water.
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Bring to a boil, scraping all the browned bits from the bottom and sides of the pan.
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Remove from the heat.
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On top of the stove:
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For a Brown Stock, in a large stockpot, place the preroasted solids and the liquid from the roasting pan.
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Add 15 cups (75 l) water, or enough to cover 2 inches (5 cm).
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For a White Stock, place the veal knuckle, onions, celery, and carrots in a large stockpot.
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Add 16 cups (4 l) water, or enough to cover by 2 inches (5 cm).
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For either, bring to a boil.
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Lower the heat to a simmer, in which gentle bubbles break the surface, and cook for 8 hours.
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Skim (see Notes) and check the level of the water every few hours; it should remain about 2 inches (5 cm) above the bones.
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You will need to add 6 (5 l) to 8 cups (2 l) water in an 8-hour cooking time unless an otoshi-buta is used.
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In the oven:
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Adjust the oven temperature, or heat it, to 300F (149C; gas mark #2; between #1 and #2 British regulo), the rack should be at the lowest possible level, with no other racks in the oven.
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For a Brown Stock, in a large stockpot, combine the preroasted solids and the liquid from roasting pan.
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Add 15 cups (75 l) water, or enough to cover 2 inches (5 cm).
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For a White Stock, place the veal knuckle, onions, celery, and carrots in a large stockpot.
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Add 16 cups (4 l) water, or enough to cover by 2 inches (5 cm).
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For either, bring to a boil.
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Transfer the pot to the oven.
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Cook for 1 hour.
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Lower the heat to 250 F (121 C; gas mark #1/2; between #1/4 and #1/2 British regulo) and cook for 11 hours.
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Check the water level every few hours; it should remain about 2 inches (5 cm) above the bones.
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You will need to add approximately 8 cups (2 l) in a 12-hour cooking period unless an otoshi buto is used.
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In a 4- to 5-quart (4- to 5-1) slow-cooker:
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For a Brown Stock, place the half-quantity of preroasted ingredients and the liquid from the roasting pan in the slow-cooker with 7 cups (75 l) water.
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For a White Stock, place the half-quantity of veal knuckle, onion, celery, and carrots in the slow-cooker with 8 cups (21) water.
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Turn the slow cooker on to Low and cook for 12 hours.
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For all methods:
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Strain the broth and discard the solids.
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Skim the fat.
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Add enough water to make 16 cups (4 l) for the stove-top and oven methods, 8 cups (2 l) for the slowcooker method.
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Stage two (the stock)
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On top of the stove: Return the liquid to the stockpot, with the beef shin.
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Bring to a boil.
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Lower the heat and simmer, so bubbles are gently breaking the surface, for 2 hours and 30 minutes.
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The meat should be tender.
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Remove the beef shin from the pot and separate the meat from the bones.
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Poke or scoop the marrow out of the bones and reserve.
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Reserve the meat and return the bones to the pot for 30 minutes.
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In the oven: Return the liquid to the stockpot, with the beef shin.
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Bring to a boil on top of the stove.
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Place the pot back in the oven.
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Cook for 3 hours.
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The meat should be tender.
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Remove the shin from the pot.
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Separate the meat from the bones and reserve the meat.
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Return the bones to the pot.
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Cook for 1 hour.
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In a slow-cooker: Return the liquid to the slow-cooker, with the half-quantity of beef shin.
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Cook on Low for 5 hours.
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Remove the shin from the pot.
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Separate the meat from the bones, reserve the meat, and discard the bones.
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For all methods: When the meat is cool enough to handle, tear or cut it into bite-sized pieces and reserve for use in Dividend Beef in the Pot or other soups.
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Strain the liquid through a fine-mesh sieve and discard the bones, if necessary.
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Skim the fat.
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Cool to room temperature.
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Refrigerate for 3 hours.
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Remove the fat from the top and the sediment from the bottom of the stock (see Notes).
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Use immediately, or refrigerate for up to 3 days or freeze.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 1/2 pounds (15 kg) veal knuckle, split, 3 large tomatoes, for brown stock, 6 cloves garlic, for brown stock, 2 medium onions, cut in half, and more.
Yes, Beef Stock falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.