Homemade Beef Stock

I adore this recipe even though it takes two days to make. Yep! That is right, two days. You could hurry things along and do it in a day, if you don’t have the time, but it is worth making the time for this recipe. What takes so long is that there is roasting and simmering that takes place …. the longer I do each step, the more intense this recipe gets. OMG – and how it smells while cooking is insanely good. Usually when I am planning a “stock” making weekend, I plan to do other things around the house that need to be done, so I don’t feel like it was a wasted weekend. Or, I indulge, by making stock and enjoying a few good movies or a book. Head to the butcher and pick up your ingredients and then kick back and enjoy yourself; as soon as you pour yourself a bowl of soup made with this stock you will be thanking yourself (and me).

Photo by Henya B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 4

    beef marrow bones

  • 4

    oxtails

  • 4

    beef shanks

  • 6

    carrots, scrubbed and cut into chunks

  • 6

    celery stalks, washed and cut into chunks

  • 1

    yellow onion, paper left on, cut into quarters

  • 10

    cups of water

  • drizzle of olive oil

  • kosher salt

  • fresh cracked black pepper

Directions

Heat oven to 325. Season marrow, oxtails and shanks with salt and pepper. Put into a dutch oven, drizzle with olive oil. Roast until golden brown; about 3 hours. Add the carrots, onions, and celery; stir and return to the oven. Roast for another 2 hours. Take out of the oven and put onto the stove top, over low heat. Add the water. Simmer for 3 hours. Let cool and put into the refrigerator over night. The next day, skim off any fat that has hardened. Continue simmering over very low heat for another 4 hours (or longer if you can wait). Strain the mixture through a sieve, using a wooden spoon press the mixture to get out as much flavor as possible. Pick off the meat from the shanks and bones and set aside. Return the broth and the bones to the dutch oven. Simmer over very low heat for about 2 hours. Strain again. Remove the marrow bones. Season to taste with salt and pepper. Use in your favorite soup recipe or freeze for future use. I freeze in 2 cup containers to use in other recipes.

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