Prep 1 hr
Cook 4 hrs
This recipe is wonderfully cheap and simple to prepare. It does take an overnight sit in the fridge for the best flavor, but if you are in a rush you can skip the chilling. Getting the stock cold does help when it comes to ease of removing fat though. Letting the meat and bones cool down in the stock seems to make a difference in the richness of the final stock. I do not include vegetables in this recipe, but please do feel free to add any veggies or herbs you desire. Celery and onion are always classics. This stock, as is, is deeply perfumed and flavored with comforting beef essence. I love to use the leftover shank meat in the stock with some noodles for a quick and lovely beef noodle soup on the fly. This stock is an amazing base for Pho as well. Enjoy!
- 1 -1 1⁄2 lb beef bones with marrow
- 1 -1 1⁄2 lb beef shanks
- 8 -10 cups water
- 1 tablespoon sea salt (to taste)
- Preheat oven to 425 degrees F. Roast the bones (Bones should have marrow in the middles- my grocery store sells them as soup bones in pieces cut into approximately 3 inch lengths for well under 5 dollars) on a foil-lined baking dish that has been sprayed with cooking spray, for 30-45 minutes. Or, until bones begin to brown and the marrow is bubbling and taking on a darker color. If you are a beef Connoisseur, remove the marrow with a long knife and spread on toasted French bread with a generous sprinkle of sea salt for a treat.
- Heat a large stock pot over medium high heat and add the beef shank(s). Usually you will get 2 smaller or 1 larger shank per package that is around 1 pound, for around 5 dollars. Brown the shanks on both sides. Once shanks are evenly browned on both sides, add the marrow bones to the pot. Cover with 8-10 cups of water. If you end up using larger quantities of bones and shanks, simply add a bit more water. Add approximately 1 tablespoon of salt and bring to a boil. Reduce heat to medium low and let simmer, with a lid on, for approximately 3 hours, or until stock is brown in color and the flavor is intensely beefy. When it comes to salt, don't go crazy off the top. You can always add more in your finished product.
- Once your stock is finished, pour into a plastic pitcher or whatever will fit easily into your refrigerator, and let cool down to room temperature. Include the bones and meat. Let stock sit in the fridge overnight or at least 8 hours. When you are ready to use the stock, pour through a strainer into your pot. If you want a clearer stock, pour through a jelly bag or place a few layers of cheesecloth in your strainer. This will be a base to any recipes that call for beef stock or broth. Don't discard the shank meat, it is perfectly soft and tender and makes for delightful soup meat. Just cut it into small cubes and add during the simmering stage of your soup.