Homemade Beef Stock
When making beef stock, I like to roast the bones first for maximum flavor. You want the parts that create the most cartilage, which creates incredible gelatin.
Ingredients
- 8 to 10 pounds of beef bones oxtail, shortribs, knucklebones, and marrow bones (femur)
- 8 stalks of celery halved
- 8 carrots halved
- 2 large onions halved
- 2 heads of garlic halved
Instructions
- Preheat the oven to 450°F.
- In 2 roasting pans, place the bones and vegetables in a single layer. Roast for about 30 minutes. Remove to 2 large stockpots. Cover the bones and vegetables with cold water (about 7 quarts of water should cover the vegetables). Add the parsley, Bring mixture to a boil and lower to a very low simmer and partially cover with the lid for about 8 hours. Allow the mixture to cool for about an hour.
- Strain the liquid into another pot and refrigerate overnight. Remove the layer of fat from the top. It will keep in the refrigerator for up to 4 days. Freeze any remaining stock.
Notes
You can skip roasting the bones and vegetables, but for maximum flavor, I highly recommend it.
If you like this recipe, please give it a star rating to help other cooks find it!
Follow me on Instagram and tag #stacylynharris so I can see all the SLH recipes you make. ♥
Tried this recipe?Let me know how it was!