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Stock From Roasted Beef Marrow Bones Recipe

Unlock the rich, savory depths of beef flavor with this exceptional stock recipe! Roasting beef marrow bones before simmering creates an unbelievably robust and intensely flavorful broth, far surpassing traditional methods. This recipe, inspired by a Simply Recipes method, guides you through the process of transforming humble bones into a culinary goldmine – perfect for soups, stews, sauces, and more. Prepare to elevate your cooking to the next level!

Prep Time 30 mins
Cook Time 250 mins
Calories 20.1 kcal
Protein 0g
Rating 5.0 (1 Reviews)
Stock From Roasted Beef Marrow Bones 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Stock From Roasted Beef Marrow Bones

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How to Make Stock From Roasted Beef Marrow Bones

  1. Preheat oven to 400°F (200°C).
  2. In a large roasting pan, combine 2 lbs beef marrow bones, 1 lb stew meat, 2 large onions (quartered), and 2 large carrots (roughly chopped).
  3. Drizzle everything with 2 tablespoons olive oil, ensuring all ingredients are lightly coated.
  4. Roast for 45 minutes, flipping bones, meat, and vegetables halfway through. Bones should be browned, not charred.
  5. Transfer the roasted bones, meat, and vegetables to a large stockpot.
  6. Place the roasting pan on two burners. Add 1 cup of hot water and scrape up the browned bits from the bottom of the pan. Pour this into the stockpot.
  7. Add enough water to cover the bones by 2-3 inches (approximately 8-12 cups).
  8. Add 2 stalks celery (roughly chopped), 4 cloves garlic (minced), 1/2 cup fresh parsley (chopped), 2 bay leaves, and 1 teaspoon black peppercorns.
  9. Bring the stock to a gentle simmer, then reduce heat to the lowest setting and maintain a very slow simmer for at least 3 hours; 6-8 hours is ideal for maximum flavor.
  10. Do not stir the stock; this prevents the fat from emulsifying and clouding the broth.
  11. Periodically skim off any fat and scum that rises to the surface.
  12. Use tongs to remove the bones and vegetables from the stock.
  13. Strain the stock through a fine-mesh sieve or cheesecloth-lined colander to remove all solids.
  14. Allow the stock to cool completely to room temperature.
  15. Store in the refrigerator with the fat layer intact. Remove the fat layer before freezing for optimal storage.
  16. Remember to leave 1 inch of headspace in your container to allow for expansion during freezing.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

8g

Fat

0g

Carbs

1g

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

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

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

Course Main Ingredient Preparation Soups Stews Beef Stocks Meat From Scratch