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Beef Stock

10min.chef's picture
  Beef marrow bones 6 Pound, cut into pieces (Use Shin And Marrow Bones)
  Cold water 16 Cup (256 tbs)
  Peppercorns 8
  Whole cloves 6
  Bay leaf 1
  Dried thyme 1 Teaspoon
  Parsley sprigs 3
  Carrot 1 Large, diced
  Celery stalks 3 , diced
  Canned tomatoes/Fresh tomatoes 1 Cup (16 tbs), drained
  Onion 1 Medium, diced
  White turnip 1 Small, diced

1. Preheat oven to 450°F.

2. In a roasting pan, put in the bones.
3.Place in oven and let brown.
4..In a large stockpot filled with water put in the browned bones and bring to a boil gradually
5. Let simmer covered for 30 minutes over reduced heat.
4. Remove scum from surface of stock.
5.Add the remaining ingredients.
6. Bring to a boil.
7. Let simmer for 6 hours uncovered over reduced heat.
8. Strain the stock .
9. Remove the solids.
10.Cool uncovered.
11.Refrigerate uncovered.
12.Discard the fat when the stock is cold.

13.The degreased stock can be frozen.
14. Use stock in soups, gravies, sauces as required.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
180 Minutes
Ready In: 
210 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 0 Calories from Fat 0

% Daily Value*

Total Fat 0.01 g0.01%

Saturated Fat 0 g0%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 153.6 mg6.4%

Total Carbohydrates 0 g0%

Dietary Fiber 0 g0%

Sugars 0 g

Protein 0 g0%

Vitamin A 0% Vitamin C 0%

Calcium 11.5% Iron 0%

*Based on a 2000 Calorie diet

Beef Stock Recipe