Recipe by Kittencal@recipezazz
Brushing the bones with tomato paste then browning in the oven firstly then combined with the slow cooking crockpot method will produce the most flavorful richest beef broth --- I usually prepare the ingredients early in the morning, by late evening you will have a wonderful rich beef broth, or you may cook overnight --- the stock may be frozen after cooling, if you don't have a crock pot you may certainly simmer this over very low heat on top of the stove, it will still be delicious! The more bones you use the richer your stock will be, so use lots!
Top Review by Miraklegirl
In all my cooking, I have never made beef stock for some reason. I found this method really, really easy. I did leave it for about 24 hours (driving my husband crazy with the delicious smell)and I think every last suggestion of flavour was removed from those bones. After I strained it, I mashed the vegetables into a thick sort of paste and used that and the stock to make a beef and barley soup. I think the vegetables retained alot of flavour and I didn't want to lose that... the soup turned out really well and I will definately make stock using this method again. I might add a bit more seasoning next time. Thanks Kittencal.
- 7-10 beef bones with marrow (or use any beef bones with a little meat left on them)
- 170.09 g tomato paste
- 2 onions, chopped (leave the skin on onions)
- 2 carrots, peeled and chopped
- 29.58 ml dried parsley flakes (optional)
- 8-10 black peppercorns
- 9.85 ml salt (or to taste)
- cold water (enough to cover the bones)
Directions See How It's Made
- Place the bones on a greased baking sheet and brush liberally with tomato paste (use only tomato paste not tomato sauce).
- Bake at 350 degrees F turning once during baking.
- Bake for about 25 minutes on each side or until browned.
- Place in the crock pot or large stock pot along with remaining ingredients, then add in enough water to cover.
- Cover and cook on low for 12-24 hours OR on HIGH for 6 hours (if cooked on high setting the stock will be lighter in color and less concentrated) or if cooking on the stove top simmer on lowest heat for about 4-6 hours.
- Remove from crock pot or stock pot; strain and refrigerate.
- The stock will keep well for 4-5 days or may be frozen.
- Note: veal bones may be replaced for beef bones.
- **Note** you may certainly use more than the amount stated for beef bones, the more used then the richer the stock.