Making Beef Stock
Good stock is the foundation of a kitchen. By roasting the bones first, you build the depth of color and intensity that separates a thin broth from a rich, full-bodied base.
Don't rush the roast
The flavor lives in the dark, caramelized bits on the bones. If they look pale, your stock will lack depth.
- large heavy-bottomed stockpot
- large roasting pan
- fine mesh strainer
- cheesecloth
What goes in.
- 5 lbbeef bones, preferably a mix of marrow and knuckle
- 2large yellow onions, quartered
- 2carrots, chopped into chunks
- 2celery stalks, chopped
- 1 headgarlic, halved crosswise
- 2bay leaves
- 1 tbspblack peppercorns
- 1bunch fresh thyme
Hard Roasting
Roast the bones at 425°F until they are dark mahogany. This creates the Maillard reaction necessary for a rich, dark stock.
The method.
Roast the bones
Place bones in a single layer in a roasting pan. Roast at 425°F for 45 minutes, turning halfway, until they are deeply browned.
Brown the vegetables
Add the onions, carrots, and celery to the pan for the last 15 minutes of roasting.
Deglaze
Transfer everything to the stockpot. Pour a cup of water into the hot roasting pan, scrape up the browned bits with a wooden spoon, and pour that liquid into the pot.
Simmer
Cover bones and vegetables with cold water by two inches. Bring to a boil, then immediately turn to low. Skim any grey foam that rises to the surface.
Infuse
Add the garlic, herbs, and peppercorns. Maintain a bare simmer—just an occasional bubble—for 6 to 8 hours.
Strain
Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean container. Discard the solids.
Other turns to take.
Red Wine Deglaze
Use a dry red wine instead of water to deglaze the roasting pan for a deeper, slightly acidic profile.
Roasted Tomato
Add two halved tomatoes during the roasting phase to contribute a natural savory edge.
When it doesn't go to plan.
Always start with cold water; it extracts more proteins and flavor as it slowly heats up.
Chill the strained stock in the refrigerator overnight so the fat solidifies on top, making it easy to lift off in one piece.
Do not salt your stock during the simmer; you want control over the salt levels later when you use the stock for other dishes.
The ones that keep coming up.
Why is my stock cloudy?
You likely let it reach a rolling boil rather than a gentle simmer. Boiling emulsifies the fats into the water.
How long will this last?
It keeps for 4 days in the refrigerator or up to 6 months in the freezer.
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