HOW TO MAKE HOMEMADE BEEF STOCK
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How to make a homemade beef stock that is full of all-natural flavor and can be used as a base for soups, gravy, sauces, and more. It is a recipe staple that is easily made in large batches to store for future use.
A good beef stock involves simmering beef bones in water along with fresh herbs and vegetables to infuse flavor. Keeping it simple with a few different aromatics will create a stock that has amazing flavor.
first, What is the difference between beef broth, beef stock, and bone broth?
Both broth and stock are delicious and can be used for a lot of recipes but there are some differences. Beef stock is similar to bone broth, both involve simmering beef bones for at least 8-12 hrs in water.
Using a variety of bones that are high in collagen such as ox tail will create a stock that is gelatinous at room temperature.
Beef broth refers to meat that has been cooked with vegetables and aromatics for two hours or less. The broth is still flavorful and is good for soups or recipes that call for broth. The main difference between the two is the texture at room temperature, broth isn’t as gelatinous as stock.
The gelatinous texture of stock is perfect for thickening sauces and gravies.
Once the stock has chilled in the refrigerator, the fat will rise to the top. It can easily be scooped off and discarded. Some people like to keep the fat for flavor, tomato tomoto, just depends on what recipe you are using it for.
Storing stock for later use will simplify everyday cooking. All you need to do is thaw and cook with some beef, vegetables, and potatoes, for a quick homemade soup any day of the week.
The basics for a (good) homemade beef stock
- Boil the bones
- Roast the bones until caramelized
- Simmer the bones in water with aromatics for at least 8-12 hrs.
- Skim the foamy scum that forms at the top as it cooks.
- Cool, strain, and store.
What are the best bones to use?
It’s good to use a few different kinds of bones. You want to include some that are high in marrow and connective tissue. Ox tails, beef marrow bones, short ribs, or bones left over from any steak will do.
If you are unsure where to find bones you can ask a local butcher or the meat department of your local grocery store for some.
Why boil the bones first?
Boiling the bones, also called blanching, before roasting them is an optional step. This will get rid of any impurities that the bones contain for a clear and more flavorful stock.
roasting the bones for beef stock.
This is an optional step that is very important for building flavor. Roasting the bones at a high temperature preferably 350-400 degrees for at least 30-45 minutes will carmelize the bones, garlic, onions, and vegetables which will intensify the flavor.
How to flavor a homemade beef stock?
Just a few simple ingredients will infuse a lot of flavors. Mostly, sticking with roasted garlic and onions and a few herbs, salt, and pepper is mainly what you need. You can add more, such as carrots, celery, parsnips, or whatever you like. Keep in mind that the simpler you keep the stock the more versatile it will be as a base for future recipes.
Simmer the beef stock for at least 8 hrs.
The beef stock has to be slowly simmered for at least 8 hrs to extract enough collagen from the bones for a thick and gelatinous texture.
Strain the stock and store it.
Once it is done simmering, remove it from the heat and let it cool. Don’t let it sit too long it could develop bacteria. Once cooled strain the stock using a strainer or a cheesecloth. Keep it stored in an airtight container in the refrigerator or freezer.
Storing it in the refrigerator overnight before freezing will give you the chance to remove unwanted fat from the stock. Simply scrape off the layer of fat that will separate and rise to the top as it chills.
The liquid will expand in the freezer. When storing broth in the freezer, do not fill the liquid to the very top. Fill the container 3/4 full leaving a little extra room for expansion.
How long is homemade beef stock good for?
You can keep stored beef stock in the refrigerator for 3-5 days. By the 5th day, it needs to be placed in the freezer or tossed.
Can you freeze homemade beef stock?
Yes, you can store beef stock airtight in the freezer for up to 3 months. Store in containers that are sealed well. Storing in 1 or 2 cups at a time will keep it easy for calculating recipes.
What if I run out of time to continue simmering?
Turn off the stove, let cool and store it in the refrigerator overnight. You can continue to simmer again the next day, don’t leave it in the refrigerator for more than one night.
If you have an oven-safe pot such as a cast iron you can bring the stock to a boil on the stovetop, and let it continue to do most of the simmering in the oven.
What if I don’t want to watch homemade beef broth simmer all day?
Beef stock can be simmered in a slow cooker. You can place all the ingredients in a slow cooker on high for about an hour or until the liquid is at a rapid simmer. Once simmering, reduce heat to low or warm to keep on a subtle simmer. (slow cookers vary) Using this method you can slow simmer for 12 hrs more easily.
To simmer in the oven, I set the temperature at 275 degrees F. (ovens vary) I used this method since my stove top is gas and I didn’t want to run the burner that long. Watch the soup and make sure the temperature you set it at is keeping the liquid at a low simmer.
However you choose to simmer, how long, and what you throw in will make your own version of this recipe. Follow these tips and you will have a great beef stock that’s a great base for so many recipes.
Homemade Beef Stock
Ingredients
- 5-6 lbs bones with meat
- 3 yellow onions any onions will work
- 2 whole heads of garlic
- 3-5 thyme sprigs or more
- 3-5 rosemary sprigs
- 5 parsley sprigs
- 3 celery stalks preferably with the leaves
- 3 carrots chopped optional
- 1 tbsp peppercorns
- 1 tbsp olive oil
Instructions
- First, boil bones by placing them in a large pot covered in water and bring them to a boil then reduce the heat keeping the water at a low boil. Continue to boil for about 45 minutes.
- Remove the bones let them cool and dry them. Place on a baking sheet with onion and garlic, cover in olive oil, and sprinkle with salt. Roast the bones at 425-450 degrees F for 45 minutes to an hour.
- Once bones, onions, and garlic are roasted, place in a large stock pot or cast iron pot add herbs, pepper, and additional vegetables, and cover with water.
- Bring water to a slight boil and reduce the temperature to keep it at a slow simmer.
- Continue to simmer for at least 8-12 hours.
- As it simmers continuously skim the foam scum that forms at the top of the water level.
