Using roasted beef bones lends a lot of flavor to this hearty collagen-rich broth. If browning bones and vegetables in Step 1 is too inconvenient for you, just add everything to the pot and proceed with Step 2. The roasting and sautéing step builds a richer, more concentrated flavor, but homemade stock is exceptionally better than store bought regardless of these steps.
YIELD: 10 CUPS (2.4 L)
Ingredients
- 2 1⁄2 pounds (1.1 kg) meaty beef bones, such as ribs, shin, neck, or tail
- 3 to 4 cups (680 to 910 g) vegetable scraps suitable for stock (Vegetables most often used in beef stock include yellow and white onions, carrots, celery, leeks, garlic.)
- 1 bay leaf
- 3 garlic cloves
- 10 whole black peppercorns
- 10 sprigs of parsley or parsley stems
- 10 cups (2.4 l) water
- Either broil or roast the bones in a 500 degree oven until well browned, about 15-30 minutes. Meanwhile sauté vegetables in a large stock pot with 1 tablespoon of oil over medium heat for 5 minutes. This will enrichen the flavors and result in a darker stock. Then, add 1⁄3 cup (80 ml) water and scrape the bottom of the pot to release any browned bits.
- Add the roasted bones, water, parsley stems, bay leaf, peppercorns and garlic to the sautéed vegetables. Bring to a boil, reduce the heat to a simmer and cook until the stock is flavorful, about 8 hours. Use a skimmer to remove any gray foam that accumulates on the surface as the stock simmers.
- Strain the stock through a colander and discard the solids. Refrigerate until the fat rises to the top and hardens. Then, remove the fat from the surface.
- Use immediately or store in the refrigerator for 3 to 5 days or in the freezer up to 3 months.
For richer and thicker stock:
- Use a minimum of 1 pound (455 g) to 1 quart/ liter ratio of beef bones and water.
- Use veal knuckle bones for extra gelatin and a richer, thicker stock.
