Beef Stock Rezept

Craft a profoundly flavorful, almost sodium-free beef stock, perfect for soups, stews, and sauces! This recipe guides you through roasting bones for maximum depth, then simmering to create a rich, clarifying broth. Overnight chilling ensures a clean, luxurious final product. Elevate your cooking with this essential building block.

Vorbereitung 30 Min.

Kochzeit 220 Min.

Kalorien 231.4 kcal

Eiweiß 10g

Bewertung Sei der Erste

292

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für Beef Stock

3 lbs beef bones
2 tbsp tomato paste
2 tbsp olive oil
2 large onions, chopped
2 celery stalks, chopped
2 carrots, chopped
components: 1 tbsp black peppercorns, 2 bay leaves, 4 sprigs fresh thyme
12 cups cold water
1 tbsp black peppercorns
2 bay leaves
4 sprigs fresh thyme
1 egg white (optional)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Beef Stock? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von Beef Stock

Preheat oven to 375°F (190°C). Generously rub 2 tablespoons of tomato paste over 3 lbs beef bones (e.g., marrow bones, knuckle bones).
Roast bones in the preheated oven for 30 minutes, or until well-browned.
In a large stockpot over medium heat, add 2 tablespoons olive oil. Sauté 2 large chopped onions, 2 chopped celery stalks, and 2 chopped carrots for 5 minutes, until softened.
Add the roasted bones to the pot. Add 1 tablespoon black peppercorns, 2 bay leaves, 4 sprigs fresh thyme, and 12 cups of cold water. Bring to a boil.
Skim off any foam that rises to the surface.
Reduce heat to low, and simmer gently uncovered for 2-3 hours, adding a few cups of water if necessary to maintain liquid level.
Reduce the stock by 1/4, so 3/4 of the starting liquid remains.
Strain the stock through a fine-mesh sieve lined with cheesecloth or a damp kitchen towel. Return the stock to a smaller pot and cool.
Reduce the stock by another 1/4, so that only 1/2 of the starting liquid remains.
Chill the stock overnight in the refrigerator.
Remove the top layer of solidified fat completely.
Carefully remove the gelled stock to a new pot, leaving any sediment behind.
If the stock is not clear and needs to be clarified for your recipe, bring it to a simmer and add 1 egg white.
Stir constantly and skim off the solidifying egg white. The stock should now be clear.
Use the stock according to your recipe's instructions.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

75g

Fat

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Beef & Red Meat European French Healthy Gluten Free Keto Paleo

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Preparation Dietary Inexpensive 4 Hours Or Less

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Beef Stock?

Beef Stock dauert insgesamt etwa 250 Minuten – ungefähr 30 Minuten Vorbereitung und 220 Minuten Kochzeit.

Wie viele Kalorien hat Beef Stock?

Beef Stock hat etwa 231.4 Kalorien pro Portion, mit ungefähr 10 g Eiweiß, 11 g Kohlenhydraten und 15 g Fett.

Welche Zutaten brauche ich für Beef Stock?

Die wichtigsten Zutaten für Beef Stock sind Beef Bones, Tomato Paste, Oil, Onion, Celery, Carrots. Die vollständige Liste mit Mengenangaben findest du oben.