Solid beef stock

Name: Solid beef stock
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Cuisine: European, World Cuisine
Ingredients: 3-4 beef bones, it’s good if they still have some meat and cartilage on them for extra flavour and gelatin; 2 tbsps olive oil; 1 large yellow onion, roughly chopped; 2 large carrots, roughly chopped; 2 stalks celery, roughly chopped; 4 sprigs fresh parsley; 1/2 tsp black peppercorns; 1/2 tsp coriander seeds; 2 bay leaves; 2 sprigs fresh thyme; 2 tbsps apple cider vinegar; 1 tbsp tomato paste

5 steps

Prep:30minCook:10h

A solid beef stock is an essential part of leveling up as a home cook. You can make a large batch, freeze it in a bag, and you’re ready to add a flavour bomb to any sauce.

Updated at: Wed, 20 Sep 2023 06:40:40 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories777.3 kcal (39%)

Total Fat51.7 g (74%)

Carbs16.1 g (6%)

Sugars8.6 g (10%)

Protein60.3 g (121%)

Sodium888.2 mg (44%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

3beef bones

it’s good if they still have some meat and cartilage on them for extra flavour and gelatin

2 tbspsolive oil

1yellow onion

large, roughly chopped

2carrots

large, roughly chopped

2stalks celery

roughly chopped

4 sprigsfresh parsley

½ tspblack peppercorns

½ tspcoriander seeds

2bay leaves

2 sprigsfresh thyme

2 tbspsapple cider vinegar

1 Tbsptomato paste

Instructions

Step 1

Cover the bones with oil, salt, and pepper, and roast them at 450 degrees for 20 minutes.

Step 2

In a large pot (big enough to eventually hold everything), sweat your roughly chopped vegetables in some olive oil before adding everything else in and filling with water JUST enough to cover everything.

Step 3

Let it boil for 7-9 hours, then strain (while still warm), and let cool before putting in the fridge overnight.

Step 4

The next day, skim off as much of the solid fat layer as you can, then bring the stock back up to a simmer for 1-2 hours to reduce the stock down by about 25%.

Step 5

Once cooled in the fridge, the stock should be solid and jiggly.