Recipe: Homemade Beef Stock
Ingredients
- 1 tablespoon vegetable oil
- 1 large yellow onion, cut in 8ths
- 2 large carrots, cut in 1-inch chunks
- 2 stalks celery, cut in 1-inch chunks
- 5 pounds beef marrow bones
- 2 teaspoon tomato paste
- 8 whole black peppercorns
- 1 bay leaf
- 5 quarts cold water
Instructions
Step 1
Take 1 large yellow onion, cut in 8ths.Take large carrots, cut in 1-inch chunks. Take stalks celery, cut in 1-inch chunks.
Step 2
Place an aluminum foil on a baking pan. Oil the foil.Put the onion, carrot and celery mixture on the baking pan.
Step 3
Place an aluminum foil on another baking pan. Put the beef marrow bones on the pan.
Step 4
Now place these 2 baking pan in an over, bake at 425F for about 45 minutes.
Step 5
Remove them from the oven. Get rid of any excess fat. Put the bones and the onion mixture into a large pot.Add 5 quarts cold water,
2 teaspoon tomato paste,
8 whole black peppercorns,
and 1 bay leaf in the pot. Give it a stir.
Step 6
Bring it to a simmer gently. When there are foams on the top, remove the foams.Once it comes to a simmer, turn the heat to low.
Simmer very slowly for 8-12 hours. Give it a stir every couple hours.
Step 7
After simmering, turn off the heat, let cool to room temperature.Take off the bones. Strain the soup in a bowl with a strainer.
