Beef Stock

Beef Stock is easy to make at home but it takes a little time. Beef Stock is far healthier than commercial stock and higher in quality as well.

• Ready In: 7 hrs 15 mins
• Yields: 6 Quarts

Ingredients

• 8  lbs  beef bones (Knuckle Bones)
• 3  cups  salad oil
• 1  tablespoon fine sea salt
• 1  tablespoon ground black pepper
• 6  lbs yellow onions (Cut in half)
• 3  lbs carrots (Chopped)
• 3  lbs celery (Chopped)
• 6  ounces tomato paste
• 1  liter red wine (Pinot Noir)
• 2  garlic cloves (Cut in Half)
• 4  bay leaves
• 1  bunch parsley
• 1  bunch thyme (French)
• 4  sprigs rosemary
• 4  sprigs winter savory
• 12  black peppercorns

Directions

1. Pre-heat oven to 450°F.
2. Wrap garlic, bay leaves, fresh herbs, peppercorns in cheese cloth and tie-off with string to complete Sachet.
3. In a large bowl add salad oil, sea salt, black pepper and whisk until combined. Toss vegetables in batches to coat and spread out on sheet pans. Roast vegetables for 1-hour turning vegetables several times. Remove vegetables from oven and scrape into a stock pot.
4. Toss bones in oil to coat and spread out on several sheet pans. Place bones into oven and roast for 6-hours. Turn bones several times while they are roasting.
5. Scrape bones into a stock pot. Scrape drippings from sheet pans into the stock pot. Add herbs (Sachet) and red wine to stock pot. Fill stock pot with cold water to cover the bones. Bring stock to a full boil and reduce to a simmer for 6-hours. Skim the stock every 30-minutes.
6. Let stock stand for an hour and strain stock. Place stock in refrigerator to cool. The stock will keep for 3-4 days or can be frozen for 1-2 months.
7. Chef's Note: Do not peel vegetables just rinse them under cold water. Add all vegetable scraps and scraps of beef you have to the stock.