Basic Beef Stock

Recipe by breezermom
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 15mins
YIELD: 11 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375 degrees Fahrenheit.
  • Arrange the beef shanks and short ribs in a single layer in an ungreased large shallow roasting pan.
  • Roast, uncovered, for 45 minutes or until nicely browned.
  • Transfer the shanks and ribs to a stockpot.
  • Pour off all the fat from the roasting pan.
  • Add 2 cups of the water to the pan and swirl it around, scraping any browned bits of meat or juices.
  • Add to the stockpot along with the remaining water.
  • Bring the water to a boil, uncovered, over high heat, skimming off any scum.
  • Add the onions, carrots, tomato, garlic cloves, bay leaves, parsley, thyme, and salt; partially cover and simmer for 3 hours, occasionally skimming off the scum.
  • Remove the short ribs and save to use on another day.
  • Continue simmering the stock, partially covered, 1 hour longer.
  • Pour all through a large colander or sieve set over a very large heatproof bowl.
  • Save the shank meat for soup or another use.
  • Discard the other solids.
  • Let the stock cool; cover with plastic wrap and refrigerate overnight.
  • In the morning, discard the fat that has solidified on top.
  • Ladle stock into ice cube trays.
  • Freeze; place in freezer bags for future use.
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