Beef stock requires a bit more time, but the results are vastly superior to most of the prepared stocks I’ve seen in markets. I always have some chicken and beef stock on hand. Usually I just freeze it.
Ingredients:
5 – 7 pounds of Beef bones, try and include some marrow bones.
2 Carrots, roughly chopped
4 Celery stalks, leaves and all, roughly chopped
3 Medium onions cut in halves
1 Turnip, cut in half
2 Bay Leaves
10 Black Peppercorns
2 Tbsp Tomato Paste
1 tsp Sea Salt
Preparation:
Brush the beef bones with tomato paste and put onto a baking sheet and bake in a 350 degree oven until they are dark golden brown. This may take up to two hours, then add all ingredients into the stock pot and add enough water to cover. Bring to a boil and then gently simmer for 2-3 hours, adding water if need be. While simmering, strain off any scum that comes to the surface.
After allowing the stock to cool, remove any excess fat that’s solidfied, strain it and then cool thoroughly before either freezing or refrigerating in a covered storage container.
After allowing the stock to cool, remove any excess fat that’s solidfied, strain it and then cool thoroughly before either freezing or refrigerating in a covered storage container.
The Louisville Chef 