Yellow How to

How to make your own beef stock

Posted By Charles On October 15, 2012 @ 9:27 am In Cooking & Baking,Food & Drink | Comments Disabled

Any good chef will tell you that great stock is an essential part of preparing a truly transcendent dish. Perhaps you plan to create a dish that calls for beef broth, or you want to make the most of your leftover short ribs. Learning to prepare your own beef stock makes you a more efficient chef in the kitchen, and it makes your meals taste even better.

You have a hundred ingredient combinations to choose from when making beef stock, but the recipe here should help you prepare a rich and tasty version. As with most recipes, add more or less of an ingredient depending on your tastes.

Basic Beef Stock Ingredients

Start to finish: Simmer between 6 and 8 hours

  • 3 lbs. beef bones, such as short ribs or shank
  • 1 cup white or red onion, chopped
  • 1/2 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 or 2 cloves garlic
  • 1 unpeeled tomato, chopped
  • 1/4 teaspoon dried thyme
  • 1 or 2 bay leaves
  • 10 peppercorns
  • 1 teaspoon salt
  • 4 cups water or enough to cover ingredients

You may have to add more water during boiling, so keep an eye on the stock throughout the day. Additionally, you can create a darker base if you roast the beef and vegetables before boiling.

More Beef Stock Recipes:

Roasting the Beef and Vegetables

To brown the bones, preheat the oven to 450 degrees. Place the bones and vegetables in a roasting pan, and roast the ingredients for 30 to 40 minutes. Afterward, put the bones and vegetables in the stockpot. Pour 2 cups of water into the roasting pan to deglaze and then pour the liquid into the stockpot.

Boiling the Beef Stock

With all of the ingredients now in the stockpot, bring the water to a boil. Reduce the heat to a simmer, and cover the pot loosely. As stated, you may have to add more water to keep the bones and vegetables covered. Over time, a slight film may settle on the surface of the stock. Remove the film with a large spoon.

Boil the ingredients for at least six to eight hours. Afterward, strain the stock through a colander, and press all of the remaining juice from the vegetables and bones. Add more seasoning as needed. Enjoy the stock as a soup or as a broth in future recipes [3]. The beef stock keeps for up to two weeks in the fridge, but you can divide the stock into single portions and keep in the freezer.

Article printed from Yellow How To:

URL to article:

URLs in this post:

[1] Basic Beef Stock at

[2] Tasty Beef Stock at

[3] recipes:

Copyright © 2016 Yellowâ„¢ How To. All rights reserved.