Making beef stock from scratch using bones might sound intimidating, but it’s actually quite simple. With just a few basic ingredients and some easy techniques, you can make rich, flavorful homemade beef stock that puts store-bought broths to shame.
Why Make Your Own Beef Stock?
There are several benefits to making your own beef stock rather than buying pre-made broth
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More flavor – Homemade stock made from bones has a deeper, meatier taste than commercial broths. Store-bought broths often contain more water and salt versus actual bones and meat.
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Control ingredients – By making it yourself, you control exactly what goes into the stock No preservatives or other additives
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Save money – Homemade stock is cheaper than store-bought
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Use bones/scraps – Making stock is a great way to use up bones, meat scraps and veggies that would otherwise be thrown out. Reduce waste!
Ingredients Needed
The two most important ingredients for beef stock are bones and water. Here’s what you’ll need:
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Bones – Use a combination of meaty bones like marrow bones, knuckles, and short ribs. The bone marrow provides richness. Veal bones add gelatin for body. Use 4-5 lbs total.
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Water – Use 12-16 cups of cold water to cover bones. Too little water makes a thin broth.
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Vegetables – Mirepoix veggies (carrots, celery, onion) add sweetness and flavor. Use 1-2 carrots, 1 onion, and 1 celery rib.
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Herbs and spices – Adding a bay leaf, parsley, peppercorns, etc enhances the flavor. Use sparingly.
Equipment Needed
You don’t need any fancy kitchen tools to make beef stock. Here’s the basic equipment:
- Large stock pot (at least 12 quart)
- Roasting pan
- Large spoon for skimming
- Fine mesh strainer
- Cheesecloth (optional)
And that’s it! Now let’s get to the fun part…
Step-by-Step Instructions
Follow these simple steps for foolproof homemade beef stock:
1. Roast the Bones
First, roast the bones in the oven at 400°F for 30-45 minutes. This caramelizes them, developing deeper flavor. Turn bones halfway through roasting.
2. Sauté the Vegetables
In a skillet, sauté the carrots, onion, and celery for 5-10 minutes until starting to brown. This adds another layer of flavor.
3. Simmer in a Stock Pot
Place roasted bones and sautéed veggies in a large stock pot. Add cold water to cover. Bring to a boil then reduce heat and simmer uncovered for 3-6 hours.
4. Skim the Impurities
As stock simmers, impurities and fat will rise to the surface. Use a spoon to skim these off regularly so they don’t get incorporated into the stock.
5. Strain the Finished Stock
Once done simmering, remove from heat. Strain out the solids through a mesh strainer lined with cheesecloth. Discard solids.
6. Cool and Store Stock
Allow stock to cool completely before refrigerating or freezing. Store in airtight containers and use within 5 days (refrigerated) or 2-3 months (frozen).
And that’s all there is to it! With these simple steps and a few hours of simmering time, you’ll have quarts of rich, fragrant homemade beef stock.
Flavor Variations
Experiment by adding different herbs, spices, and vegetables to create your own signature stock:
- Herbs – thyme, rosemary, oregano, marjoram
- Spices – black peppercorns, coriander, cumin
- Veggies – mushrooms, leeks, fennel, parsnips
Tips for the Best Beef Stock
Follow these tips for flavorful, successful results:
- Roast bones well to achieve a rich, brown stock color and deep flavor
- Use a combination of marrow, knuckle, and short ribs for balanced flavor
- Skim regularly to remove impurities that make stock cloudy
- Simmer gently – don’t let it reach a rolling boil
- Simmer for at least 3 hours, ideally 4-6 hours
- Strain well through cheesecloth to remove all bone fragments
Now that you know how to make stock starting from bones, put those leftover bits to good use! Homemade beef stock is endlessly useful for making soups, stews, gravies, risottos, and more.
Common Questions
How long does beef stock last in the fridge?
Properly stored homemade beef stock will last 4-5 days refrigerated.
Can you freeze beef stock?
Yes, beef stock freezes very well for 2-3 months. Cool completely before freezing.
What’s the difference between stock and broth?
Stock is made from bones, while broth is made from meat. Stock has a deeper, richer flavor.
Can I use a pressure cooker?
Absolutely! Pressure cooking extracts flavor in a fraction of the time. Cook for 1-2 hours on high pressure.
Conclusion
As you can see, preparing your own beef stock from bones is easy and rewarding. With this simple tutorial, you’ll be able to create a flavorful homemade stock to use in all your favorite recipes. Get ready to take soups, stews, and sauces to the next level!
Roast the Bones for More Flavor
The trick with stock is to roast the bones first to get some caramelized flavor going, then to slowly heat them in water until a bare simmer, and then let them cook that way, gently, for a good long time. With beef stock, it helps to include some beef scraps or stew meat, as well as aromatic vegetables and herbs. Also, a few veal bones will help provide gelatin to the stock.
Blanch your bones (or don’t)
If you’re wondering whether you need to boil the bones and strain them before using them to make broth, the answer is somewhere in the middle. The thought is that blanching removes impurities, giving you a “cleaner stock.” However, molecular biologist-turned-cookbook-author Nik Sharma says it’s not always necessary: “If you’re buying meat solely for the purpose of making broth,” he says, “and there might be animal hair or dust on it, I’d blanch it.” This could mean if you’re buying a freshly slaughtered farm chicken or soup bones straight from a butcher. But if you’re making broth using the bones from a piece of meat that’s been cooked—such as the carcass of your Thanksgiving turkey—Sharma says there’s really no need to blanch them.
Another reason a cook might blanch bones for stock is cultural preference. Sharma notes the practice is preferred by some as a means of preparation that omits roasting altogether, thereby creating a broth with a more delicate flavor.