Stock from Roasted Beef Marrow Bones

Name: Stock from Roasted Beef Marrow Bones
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 2 quarts, 4 serving(s)
Ingredients: 907.18 g beef bones with marrow (if you also have some veal bones, add them too); 226.79 g stew meat (optional); olive oil; 1 medium onion, peeled and quartered; 1 large carrot, cut into 2 inch segments; celery tops (handful) or 1 large celery rib, cut into 1 inch segments; 1 garlic clove, unpeeled and crushed with the side of a knife; fresh parsley, stems and leaves (small handful); 1 bay leaf; 6 peppercorns

Submitted by LucyS-D

"I have heard that roasting beef marrow bones creates a more robust beef stock, so decided to try it. After all, roasting does bring out more flavor from most foods, such as vegetables. I found this method on Simply Recipes .com. Their recipes makes 4 quarts. My store did not have that many bones!"

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photo by LucyS-D

Ready In:: 4hrs 10mins
Ingredients:: 10
Yields:: 2 quarts
Serves:: 4

ingredients

907.18 g beef bones with marrow (if you also have some veal bones, add them too)
226.79 g stew meat (optional)
olive oil
1 medium onion, peeled and quartered
1 large carrot, cut into 2 inch segments
celery tops (handful) or 1 large celery rib, cut into 1 inch segments
1 garlic clove, unpeeled and crushed with the side of a knife
fresh parsley, stems and leaves (small handful)
1 bay leaf
6 peppercorns

directions

Preheat oven to 400 degrees F.
Place bones, stew meat (if using), onions, and carrots in a roasting pan; rum everything with a little olive oil.
Roast about 45 minutes, flipping bones, meat, and vegetables halfway through.
Bones should be browned, not charred (if they look like they are beginning to burn, turn heat down).
Remove everything and place in a large stockpot.
Place roasting pan over two burners, add about a cup of hot water and scrape browned bits from bottom of pan.
Pour into stockpot, then add enough water to cover bones by 2 to 3 inches; add celery, garlic, parsley, bay leaf, and peppercorns.
Heat stock to a low simmer (covered), then reduce heat and almost simmer (covered) for at least 3 hours, 6-8 is better; do not stir as this will combine the fat with the stock and cause it to become cloudy.
During cooking you can skim off any fat and scum from the top (the fat will solidify and can be used for cooking!).
Use tongs to remove bones and vegetables.
Strain stock through cheesecloth to remove all solids; let cool to room temperature.
Store in the refrigerator with the fat layer intact (it protects the stock from bacteria).
Remove fat if storing in the freezer; remember to leave an inch of headspace so your container does not burst in the freezer since it will expand.

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Reviews

Great basic stock recipe. The roasting is very important, the color it adds is impressive. I keep a ziploc bag in my freezer where I put onion peels, cut off ends of celery stalks, etc. Place these in slow cooker with roasted bones and cook on low for 24 hours, strain and then place in Mason jars for pressure canning. It's easy to have homemade stock available year round. The best is made from the carcass of the smoked Thanksgivibg turkey!

Ashley M.

RECIPE SUBMITTED BY

LucyS-D

Brentwood, 72

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