Making High Quality Beef Stock At Home
Making high quality beef stocks and broths at home isn't hard. A simple recipe and full of health benefits, stock is used in soups, sauces, and many other recipes.
bone broth, broth, gluten free, paleo, stock
Markus Mueller | Earth, Food, and Fire
the more the merrier
Vegetable mix with a ratio of 2:1:1, onion, carrot and celery
herbs such as rosemary and thyme
Roast the beef bones in a pre-heated 375F oven for 40 minutes or until dark golden brown.
While the bones are roasting, prepare your stock pot, and caramelize the mirepoix until nice and dark.
Add the roasted bones to the mirepoix in the pot and add any herbs, spices or specific seasonings you desire.
Cover the contents of the stock pot with water making sure there is about 2 inches of water (at least) covering the bones.
Simmer the beef stock for 6-8 hours, skimming of any foam that rises to the surface.
Ladle the simmered beef stock through a fine mesh strainer or cheesecloth, and cool for use in other recipes.
To make a white stock, skip roasting the bones and caramelizing the vegetables. simple put everything in the stock pot raw and proceed as normal.