How to Make Beef Stock from Scratch
We told you during Thanksgiving: No store-bought stock will ever measure up to the homemade version, whether it’s turkey, chicken, vegetable, or fish stock. And with roast and braising season at our doorstep, it’s crucial that you make a good beef stock. It’s richer and more flavorful than store-bought, adding lip-smacking depth to your soups, sauces, and braises. Freeze it by the quart and put it to work all winter long.
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ROAST BEEF STOCK
Homemade beef stock is richer and more flavorful than store-bought, adding lip-smacking depth to your soups, sauces, and braises.
- 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
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.
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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.