How to Make Beef Stock

Step-by-Step Guide

1. 1

   Step 1: Choose soup bones with some meat on them.

   Ideal bones to select include shanks, necks, and shins.
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   Step 2: Cut up your vegetables of choice into chunks.

   Quality vegetables to add to beef stock are carrots, celery, onions, and garlic. ,,,, De-glaze the roasting pan.
   
   Place the pan on a burner, and add red wine or water to the pan.
   
   Use a wooden spoon to remove all the traces of roasted vegetables and soup bones.
   
   Add this to the beef stock. , Seasonings you may wish to add include whole peppercorns, bay leaves, parsley, thyme, marjoram, and oregano. , Reduce the heat to simmer. ,,,,,, Use a colander lined with cheesecloth and place it over another container. ,, If you want to store the stock, you can either refrigerate it for up to 3 days, or freeze it for 4 to 6 months.
3. 3

   Step 3: Roast the soup bones in a roasting pan at 450 degrees (232 degrees Celsius) for 30 minutes.

4. 4

   Step 4: Add the vegetables to the pan

5. 5

   Step 5: and continue roasting for another 30 minutes.

6. 6

   Step 6: Add the vegetables and soup bones into a large soup pot with just enough water to cover them.

7. 7

   Step 7: Scrape the roasting pan

8. 8

   Step 8: and add the scrapings to the beef stock.

9. 9

   Step 9: Add seasonings to the beef stock as desired.

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    Step 10: Bring the beef stock ingredients to a boil.

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    Step 11: Simmer uncovered for 4 to 5 hours.

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    Step 12: Use a slotted spoon to skim any foam that rises to the top.

13. 13

    Step 13: Add water as needed to keep the beef stock ingredients covered.

14. 14

    Step 14: Remove the beef stock from the heat

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    Step 15: and let it cool.

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    Step 16: Remove the bones from the stock with a slotted spoon.

17. 17

    Step 17: Strain the beef stock.

18. 18

    Step 18: Discard the vegetables and seasonings.

19. 19

    Step 19: Use the beef stock immediately.

Detailed Guide

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