Beef Stock Recipe

Ingredients for Beef Stock

• 3 lbs beef bones (e.g., marrow bones, knuckle bones)
• Tomato Paste
• 2 tablespoons olive oil
• Onion
• 2 celery stalks, chopped
• Carrots
• Bouquet Garni
• Cold Water

How to Make Beef Stock

1. 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).
2. Roast bones in the preheated oven for 30 minutes, or until well-browned.
3. 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.
4. 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.
5. Skim off any foam that rises to the surface.
6. Reduce heat to low, and simmer gently uncovered for 2-3 hours, adding a few cups of water if necessary to maintain liquid level.
7. Reduce the stock by 1/4, so 3/4 of the starting liquid remains.
8. 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.
9. Reduce the stock by another 1/4, so that only 1/2 of the starting liquid remains.
10. Chill the stock overnight in the refrigerator.
11. Remove the top layer of solidified fat completely.
12. Carefully remove the gelled stock to a new pot, leaving any sediment behind.
13. If the stock is not clear and needs to be clarified for your recipe, bring it to a simmer and add 1 egg white.
14. Stir constantly and skim off the solidifying egg white. The stock should now be clear.
15. Use the stock according to your recipe's instructions.