Making Beef Stock from Kitchen Scraps
The best stock is built on the bones you have already cooked. It turns yesterday’s roast and this week’s vegetable cuttings into a rich, dark liquid that carries more depth than anything bought in a carton.
Keep the freezer bag ready
The secret is consistency. Start a bag in your freezer specifically for clean bones and stable vegetable scraps like onion skins, carrot ends, and celery leaves.
- large stockpot
- fine-mesh strainer
- cheesecloth
- storage containers
What goes in.
- 3 lbfrozen beef bones and meat scraps
- 2 cupsfrozen vegetable scraps (onions, carrots, celery)
- 1bay leaf
- 1 tspwhole black peppercorns
- 3 qtcold water
Keep it at a whisper
Never let the pot reach a rolling boil. A gentle, lazy bubble keeps the fats from emulsifying into the liquid, ensuring your final stock remains clear rather than cloudy.
The method.
Arrange the frozen bones
If your bones haven't been roasted, spread them on a baking sheet and roast at 400°F for 40 minutes until they turn a deep, dark brown.
Combine the ingredients
Place the bones, vegetable scraps, peppercorns, and bay leaf into your stockpot. Cover with cold water until the ingredients are submerged by an inch.
Bring to a low heat
Place the pot on the stove over medium-high heat until you see small bubbles forming at the edges, then turn the heat down to low immediately.
Simmer
Leave the pot uncovered for at least six hours. Skim any grey foam that rises to the surface during the first hour.
Strain
Place a fine-mesh strainer lined with cheesecloth over a large bowl. Pour the stock through carefully, discarding the solids.
Cool and store
Let the stock cool completely before putting it in the refrigerator. A layer of fat will form on top; leave it there as a seal until you are ready to use the stock.
Other turns to take.
Deep Brown Stock
Add a tablespoon of tomato paste to the bones while roasting them for a deeper, earthier color.
Herb-Forward
Toss in the woody stems of fresh parsley or thyme at the final hour of simmering.
When it doesn't go to plan.
Avoid cabbage, broccoli, or turnip scraps, as they will make the stock taste bitter.
If the stock tastes thin, return it to the pot and boil it down by half to concentrate the flavor.
Freeze stock in ice cube trays for easy measurement when you only need a splash for deglazing a pan.
The ones that keep coming up.
Does it need salt?
No. Always season your final dish rather than the stock. This gives you control over the salt levels later.
How long can I keep it?
It will last three days in the refrigerator or up to six months in the freezer.
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