Prep 30 mins
Cook 4 hrs 50 mins
A rich-flavored beef stock that starts by roasting the bones.
- 7 lbs beef bones
- olive oil, for coating the bones
- 1 large onion, unpeeled, coarsely chopped
- 1 large carrot, coarsely chopped
- 1 celery, with tops coarsely chopped
- 1⁄4 cup mushroom
- 1 head garlic
- 5 sprigs fresh Italian parsley
- 5 sprigs fresh thyme
- 2 bay leaves
- 10 peppercorns
- 6 -7 quarts water
- Preheat oven to 450°; lightly rub the beef bones with olive oil and place in a heavy roasting pan.
- Roast the bones for about 20 minutes; add in the chopped onion; continue roasting 30 minutes, or until bones brown.
- Remove the bones and onion from the oven; carefully place in a large stockpot with the vegetables, herbs, and spices.
- Add water to cover by 4 inches; bring to a simmer.
- Skim off scum and fat until broth is clear.
- Simmer broth gently for 4 hours; strain the broth.
- Use immediately or refrigerate for later use. When broth is well chilled, carefully lift off any remaining congealed fat and discard it.
Thanks again, RBS, without you and the other experienced cooks on Zaar my HH would starve to death. I didn't know about roasting the bones for a beef broth, tastes much better than just throwing them in the pot and boiling them. I've also learned to boil and simmer this as far as I can without burning it to make a "glace' ". I freeze this and chip off the what I need when a recipe calls for bullion cubes or powder. 1 TBS powder = 1 TBS glace' broth. No MSG, additives, or ton of salt. I love Zaar.
I made this last weekend when we got out new beef and this made my house smell fantastic. After tasting, I realized I didn't need to add anything. I got 4 containers for my freezer. Thank you for sharing.