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Beef Stock - Ready to Use

Beef Stock

A fantastic way to minimize waste, maximize nutrition and increase flavour to any dish.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Course: Soup
Cuisine: American
Calories: 193
Ingredients Method

Ingredients
  

  • Beef Bones
  • 2 tbsp Tomato Paste
  • 3 whole Carrot quartered
  • 3 ribs Celery halved
  • 2 whole Red Pepper halved
  • 2 whole Onion quartered
  • 1 clove Garlic
  • 1 tbsp Olive Oil
  • 1 Bay Leaf
  • 1/4 cup Parsley
  • 1 tsp Pepper Corn whole

Method
 

  1. Pre-heat oven to 450ºF.
  2. Place beef bones in large roasting pan, drizzle with olive oil and roast for 45 minutes.
  3. After 45 minutes, remove them from the oven. Coat bones with tomato paste, add vegetables into roasting pan and return pan to oven for another 40 minutes.
  4. Once bones and vegetables have finished roasting transfer them to cheesecloth stock bag with parsley, bay leaf and pepper corns.  
  5. Place in stock bad into large stock pot filled with water and bring to a low boil. 
  6. Reduce heat and continue to cook on simmer for 3 hours.
  7. After 3 hours, remove stock from heat and let cool overnight at room temperature. 
  8. Once stock has cooled remove top layer of congealed fat then strain liquide to remove any loose particles. 
  9. Can or freeze stock as desired.