Beef Stock

RSS
Beef Stock

INGREDIENTS

Beef Stock
SERVINGS: MAKES 2 QUARTS
  • 5 pounds veal or beef marrow bones
  • 4 peeled carrots
  • 4 celery stalks
  • 2 halved peeled onions
  • 1 halved head of garlic
  • ½ bunch flat-leaf parsley stems
  • 4 sprigs thyme
  • 2 bay leaves
  • ¼ teaspoon black peppercorns
 

DIRECTIONS

  • Preheat oven to 450°. Roast marrow bones (have your butcher saw them into pieces) in a roasting pan, turning occasionally, until browned, 25–30 minutes. Cut carrots and celery into 3” pieces; add to pan along with onions and garlic. Roast, turning occasionally, until vegetables are brown, 25–30 minutes.
  • Transfer to a large stockpot; add cold water to cover. Pour off fat from pan, add ½ cup water, and stir, scraping up browned bits; add liquid to pot along with parsley, thyme, bay leaves, and black peppercorns. Bring to a boil, reduce heat, and simmer 4 hours, occasionally skimming foam and fat from surface and adding water as needed. Strain. Do Ahead: Stock can be made 2 days ahead. Let cool; cover and chill, or freeze up to 3 months.

Previous Post Next Post

  • Chef Maryam Ghargharechi
Comments 0
Leave a comment
Your Name:*
Email Address:*
Message: *

Please note: comments must be approved before they are published.

* Required Fields