Rich Roasted Beef Stock Recipe

Name: Rich Roasted Beef Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 7 pounds beef bones, meaty shanks, knuckles, femurs and a foot; 1 pound yellow onions, root trimmed and quartered (leave the skins on they add a nice gold color to your stock); 1/2 pound celery, trimmed and chunked; 1/2 pound carrots, peeled and chunked; 1 or 2 leek tops, trimmed and rinsed well (optional); 1/4 cup tomato paste; 8 quarts water; 2 bay leaves; 1 head of garlic, halved; 6 thyme sprigs; 6 parsley sprigs; 2 teaspoons whole black peppercorns; 1/2 teaspoon fennel seeds; 4 or 5 Szechuan peppercorns (optional but recommended)

Servings: persons

6 to 7 pounds beef bones, meaty shanks, knuckles, femurs and a foot
1 pound yellow onions, root trimmed and quartered (leave the skins on they add a nice gold color to your stock)
1/2 pound celery, trimmed and chunked
1/2 pound carrots, peeled and chunked
1 or 2 leek tops, trimmed and rinsed well (optional)
1/4 cup tomato paste
8 quarts water
2 bay leaves
1 head of garlic, halved
6 thyme sprigs
6 parsley sprigs
2 teaspoons whole black peppercorns
1/2 teaspoon fennel seeds
4 or 5 Szechuan peppercorns (optional but recommended)

1
["Heat the oven to 400?F. Place the bones into a large roasting pot. Roast them for 40 minutes. Remove the pan from the oven and turn the bones. Add the onions, carrots, celery, optional leeks and tomato paste. Toss and stir everything. Roast until the vegetables begin to brown. About another 30 to 40 minutes.", "Once every thing has browned add the water to the pan along with all the aromatics. Turn the heat down to 350?F and roast the stock for 4 to 5 hours. Make sure you gently stir the bones into the stock once every hour to keep the top edges from really burning instead of browning. Add water if necessary. You will have a strong gallon worth of stock so add water to keep it at the one gallon level, after all you want to get all the flavor out of the bones that you can so you need to cook them the proper amount of time.", "If having a clear stock is important to you, it is to me, then use a ladle and, without stirring up the sediment, ladle the stock through a fine mesh strainer into a gallon container.
2
Note: if you plan to store the stock cool it in its container in an ice water bath and then
3
refrigerate. It is also much easier to degrease when the fat is coagulated on top."]

991

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 to 7 pounds beef bones, meaty shanks, knuckles, femurs and a foot, 1 pound yellow onions, root trimmed and quartered (leave the skins on they add a nice gold color to your stock), 1/2 pound celery, trimmed and chunked, 1/2 pound carrots, peeled and chunked, and more.

Yes, Rich Roasted 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.

Rich Roasted Beef Stock

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