Beef Stock

READY IN: 3hrs 40mins
Recipe by txzuckerbaeckerin

Strong and deeply flavoured, the best base for many recipes. This is almost sodium free. Prep time doesn't include overnight chill time.

Top Review by WiGal

Excellent and well written! Although this recipe is NOT part of ZWT5 I needed some beef stock to make Recipe#268870 and so glad I found this. I did add an extra carrot only b/c I had just 1 left. I did take the skins off my onions though. Merci txzuckerbaeckerin for sharing! It yielded me 5 cups of beef stock.

Ingredients Nutrition

  • 907.18 g beef bones (large, cracked)
  • 113.39 g can tomato paste
  • 14.79 ml oil (olive, veg, canola)
  • 1 large onion, quartered with skin
  • 2 stalk celery, long with tops cut into 1-inch pieces
  • 2 large carrots, in 1-inch pieces
  • 1 bouquet garni (1 bay leave,1 tsp thyme,6 peppercorns, 2 cloves, 2 tsp parsley in cheeesecloth)
  • 2838.0 ml cold water

Directions

  1. Preheat the oven to 375°F Rub tomato-paste generously over the beef bones.
  2. Roast the bones in the oven for 30 min until browned.
  3. In a large stockpot over medium heat, add oil and sauté onions, celery and carrot for 5 minute
  4. Add roasted bones and remaining ingredients and bring to a boil.
  5. Skim off any foam, that rises.
  6. Reduce heat and simmer gently uncovered for 2-3 hours.
  7. Add a few cups of water if necessary.
  8. Let reduce 1/4 of the stock, so 3/4 of the starting liquid are left at this stage.
  9. Strain through a sieve and cheesecloth or damp dishtowel and return to a smaller pot, cool. (Stock should be almost clear).
  10. Reduce another 1/4 of the stock, so that only 1/2 of the starting liquid are left by now.
  11. Chill overnight in fridge.
  12. Remove top layer of solidified fat completely.
  13. Remove gelled stock carefully into new pot, leave any remaining residue on the bottom of the old pot behind.
  14. If the stock is not clear, but needs to be for you recipe, bring to a simmer and add 1 egg white.
  15. Stir constantly and skim the solidifying egg white off the top; it should have cleared the stock.
  16. Use according to suggestions in your recipe.

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