Create a rich, flavorful base for soups, stews, and sauces with this Roasted Beef Stock. Beef bones are roasted until deeply browned, then simmered with vegetables and herbs for a hearty stock that adds depth to any dish. It's an essential kitchen staple for making homemade meals even more delicious.
Preheat oven to 475°F. Place beef bones, onions, carrots and celery in roasting pan.
Roast in 475°F oven 45 minutes or until browned, turning once.
Spread tomato paste over bones; roast 15 minutes.
Remove from oven; drain fat. Place bones and vegetables in large stock pot. Scrape bottom of roasting pan to loosen and brown bits; add to stock pot. Add water; bring to boil.
Add peppercorns, parsley, garlic, thyme and bay leaves to stock pot. Simmer stock 8 to 10 hours, occasionally skimming off impurities.
Remove stock pot from heat; cool 15 minutes. Strain stock through cheesecloth-lined colander into large bowl.
Recipe courtesy of BeefIt'sWhat'sForDinner.com
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Learn from the Meat Master Our Founder, Gustavus Swift
10 hours
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