Beef stock is made from roasting beef bones – including neck, back and knuckles – and is used as a base for soups, sauces and stews. It is ideally dark brown and concentrated. Here is how I make mine. I never salt it until I add it to a specific recipe. A good stock requires hours of simmering but is well worth the time as it will make a huge difference in any recipe.
6 meaty soup bones or short beef ribs – completely thawed
1 small white onion
4 garlic cloves – smashed
4 bay leaves
1 small carrot – peeled
1 large celery stalk
10 cups water
Preheat oven to 400 degrees.
Wash the bones thoroughly to get rid of blood and impurities.
Brush some oil on a roasting pan and place it in the oven for 5 minutes. Remove it from the oven and place the soup bones in it. Roast the bones for about 40 minutes until cooked and starting to caramelize.
Place the roasted bones in a large pot. Add 1 cup of water to the roasting pan and deglaze it – making sure to scrape all the brown bits. Pour the liquid into the pot on the bones.
Add 9 cups of water to the pot and bring to a boil. Reduce the heat and simmer for about 20 minutes. Add the onion, garlic, carrot, celery and bay leaves. Simmer soup for at least 2 1/2 hours until reduced and concentrated.
Use the stock as a base for your favorite stews, chilies or soups. You can partition it and freeze it for further use.