Makes 8 to 10 cups / Prep time: 15 minutes / Cook time: 12%½ hours, plus 30 minutes cooling time
If you have never attempted beef stock before, you might be wondering where to find beef bones for this recipe. Beef bones are actually quite common in many grocery store meat sections, usually a little out of the way next to the tongues and kidneys, but they are often prepackaged and displayed. If your store does not have beef bones in the cooler or freezer, ask your butcher — there may be some in the back, or you can ask them to save the bones from the next meat order.
2 to 3 pounds beef bones (beef marrow, knuckle bones, ribs, and any other bones)
8 black peppercorns
5 thyme sprigs
3 garlic cloves, peeled and crushed
2 bay leaves
1 carrot, washed and chopped into 2-inch pieces
1 celery stalk, chopped into big chunks
½ onion, peeled and quartered
1 gallon water
1 teaspoon extra-virgin olive oil
1. Preheat the oven to 350°F.
2. Place the beef bones in a deep baking pan and roast them in the oven for about 30 minutes.
3. Transfer the roasted bones to a large stockpot and add the peppercorns, thyme, garlic, bay leaves, carrot, celery, and onion.
4. Add the water, making sure the bones are completely covered.
5. Place the pot on high heat and bring to a boil, then reduce the heat to low so that the stock gently simmers.
6. Check the stock every hour, at least for the first 3 hours, and skim off any foam that forms on the top.
7. Simmer for 12 hours in total and then remove the pot from the heat. Cool the stock for about 30 minutes.
8. Remove any large bones with tongs and strain the stock through a fine-mesh sieve. Discard the leftover vegetables and bones.
9. Pour the stock into containers with tight-fitting lids and cool the stock
completely before storing it in the refrigerator for up to 5 days or in the
freezer for up to 2 months.
PER SERVING (1 CUP)
Calories: 65; Fat: 5g; Protein: 4g; Carbs: 1g; Fiber: 0g;
Net Carbs: 1g; Fat 70%/ Protein 25%/ Carbs 5%