“Having mastered the art of making turkey stock, I decided to take a stab at beef stock. The result is a beautifully rich and dark broth. The stout adds depth to an already yummy stock. I use oxtails but any beef bones will do.”
READY IN:
4hrs 20mins
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Place beef in a shallow roasting pan and roast 20 minutes or until browned.
  3. Remove from oven and turn bones over. Brush with tomato paste and add veggies.
  4. Return to oven and roast for 40 minutes.
  5. Place bones and veggies into a large stock pot.
  6. Deglaze the pan with stout, scaping up the browned bits.
  7. Put mixture into the pot and add water, peppercorns, bay leaf. Season with salt.
  8. Bring to a boil and reduce to a simmer. Skim off skum as it rises to the top. Cook for 3 hours.
  9. Strain stock and discard the bones. Refridgerate over night and skim off fat that rises to the top.

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