Beef Stock Print Recipe Back to Website
Recipe by Gracie Schatz
Stock, or “bone broth”, is trending right now, but you do not need to pay twelve dollars a quart for it. It is not a magic potion. It is, however, packed with incredible collagen and nutrients and can help make whatever you cook more delicious. I always have some stock on hand in my fridge. I use it to cook rice in, make soup, and braise other meats. It’s also my go-to when I’m feeling under the weather.
Stock is an essential part of my culinary rhythm. As I cook and butcher, I keep bags of vegetable scraps and bones in my freezer until they are full, then I make my stock.
You can take this recipe in your own direction using vegetables, herbs, and spices you like. I like to keep my stock very basic so I can adjust it to suit whatever I make. Some things I may choose to add are: Whole peppercorns, dried chiles, bay leaves, coriander seeds or other whole spices.
You don’t need to roast the bones if you don’t have time. Roasting gives the stock a deeper, richer flavor but is not necessary. I like to rub beef and lamb bones with tomato paste before I roast them to add extra richness, acidity, and depth to the stock.
- 3-5 lbs bones (chicken, beef, lamb, pork or a mixture of any and all of these)
- Onion skins, garlic skins, leek tops, parsley stems, celery bottoms etc.
- Preheat oven to 350º F
- If roasting, lay all of the bones in a single layer on a sheet tray and roast for 20-30 minutes, until dark and golden brown.
- Put the bones in your stock pot and cover with enough water to submerge them.
- Bring the water to a boil and immediately reduce to a simmer. At this point, use a large spoon to diligently skim any foam off the top of the stock.
- Add all of your vegetable scraps and any spices you choose. and stir them in.
- Allow the stock to simmer 6-8 hours, skimming off any foam that rises to the top every hour or so.
- Turn the stock pot off and carefully strain into a heatproof container for storing. Allow it to cool and store in the fridge.
- If a layer of fat forms on top of your stock from the fatty bones you used to make it, you can remove the fat, but it will help preserve your stock for up to 2-3 weeks in your fridge if left in place.