Also, a work in progress. I’m on a mission to make a rich beef stock. Lessons learned thus far…more bone marrow and adequate roasting.
Ingredients:
- 5 lbs beef bones (nice mix of knuckles and marrow bones)
- 1 lb cubed meat. I prefer sirloin. Can use any stew meat.
- 3 carrots, quartered
- 2 yellow onions, quartered
- celery heads and 2 celery stalks, quartered
- 3 bay leaves
- 3 tbsp peppercorns
- 3 tbsp tomato paste
Directions:
Heat oven to 400 degrees.
Place bones, meat, and vegetables in a roasting pot for 40 minutes, turning after 20 minutes.
Transfer contents of roasting pan to stockpot. The pot should be wide and deep.
Deglaze the roasting pan with 1 cup of water. Add deglazed pan contents to stockpot.
Add water to cover the contents in the stockpot. Ideally, to cover it by a few inches. Depends on your pot. I’d rather have too much water than not enough. You can always cook the water down.
Add tomato paste and mix.
Simmer on low for 12-24 hours (I do 24). You won’t want a rolling boil, you want a bubble every now and then. You may need to move the pot to the smallest burner and put it on low to achieve this.
Remove from heat and strain the stock. Place stock in covered container and place in the refrigerator.
Allow to cool in the refrigerator and it will be easier to skim the fat off of the top.
