Solid beef stock

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.

Good

% Daily Values based on a 2,000 calorie diet

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.