Homemade Beef Stock

Homemade Beef Stock
Staff Writer
Homemade Beef Stock
Denise Woodward and Laudalino Ferreira

Homemade Beef Stock

I adore this recipe, even though it takes two days to make. Yep! That is right, two days. You could hurry things along and do it in a day, if you don’t have the time, but it is worth making the time for this recipe.

What takes so long is that there is roasting and simmering that takes place... The longer I do each step, the more intense this recipe gets. And how it smells while cooking is insanely good. Usually when I am planning a "stock making" weekend, I plan to do other things around the house that need to be done, so I don’t feel like it was a wasted weekend. Or, I indulge, by making stock and enjoying a few good movies or a book.

Head to the butcher and pick up your ingredients and then kick back and enjoy yourself; as soon as you pour yourself a bowl of soup made with this stock you will be thanking yourself (and me).
 

Click here to see The Principles of Making Stock.

8
Servings
220
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 beef marrow bones (about 3 pounds total)
  • 4 oxtails (about 3 pounds total)
  • 4 bone-in beef shanks (about 3 pounds total)
  • Kosher salt and freshly ground black pepper, to taste
  • 3 Tablespoons olive oil
  • 6 carrots, chopped
  • 1 yellow onion, unpeeled and quartered
  • 6 stalks celery, chopped
  • 10 Cups water

Directions

Preheat the oven to 325 degrees.

 

Season the marrow, oxtails, and beef shanks with salt and pepper, to taste. Place in a Dutch oven and coat with the olive oil. Roast until golden brown, about 3 hours.

 

Add the carrots, onion, and celery; stir and return to the oven. Roast for another 2 hours. Remove from the oven and place on the stovetop over low heat. Add the water and simmer for 3 hours.

 

Let cool and refrigerate overnight. The next day, skim off any fat that has hardened. Place back on the stove and continue simmering over very low heat for 4 more hours (or longer, if you can wait). Strain the mixture through a sieve, using a wooden spoon press the mixture to get out as much flavor as possible.

 

Pick off the meat from the shanks and bones and set aside. Return the broth and the bones to the Dutch oven. Simmer over very low heat for 2 more hours. Strain again and remove the marrow bones. Season with salt and pepper, to taste. Use immediately or freeze for future use.

Nutritional Facts

Total Fat
9g
13%
Sugar
1g
1%
Saturated Fat
5g
21%
Carbohydrate, by difference
29g
22%
Protein
6g
13%
Vitamin A, RAE
325µg
46%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
200mg
20%
Choline, total
12mg
3%
Fiber, total dietary
4g
16%
Folate, total
110µg
28%
Iron, Fe
15mg
83%
Magnesium, Mg
65mg
20%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
193mg
28%
Riboflavin
1mg
91%
Selenium, Se
13µg
24%
Sodium, Na
123mg
8%
Thiamin
1mg
91%
Water
210g
8%
Zinc, Zn
2mg
25%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.