Homemade Beef Stock

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Nutritional Info

Servings Per Recipe: 32
Amount Per Serving
Calories: 56.2

Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 259.0 mg
Total Carbs: 10.7 g
Dietary Fiber: 2.5 g
Protein: 1.9 g

View full nutritional breakdown of Homemade Beef Stock calories by ingredient

Introduction

This makes a fantastic beef stock, and by the time you're done it's low in fat. However, this recipe is only for those folks who consider cooking a labor of love. This takes pretty much all day to make, and when you're done, all you have is stock for use in something else. This stock makes for great stews, soups, roasts and gravies. This makes a fantastic beef stock, and by the time you're done it's low in fat. However, this recipe is only for those folks who consider cooking a labor of love. This takes pretty much all day to make, and when you're done, all you have is stock for use in something else. This stock makes for great stews, soups, roasts and gravies.

Minutes to Prepare: 100

Minutes to Cook: 480

Number of Servings: 32

Ingredients

5-6 lbs Oxtails or soup bones

2ea 6oz cans tomato paste

1 Tblsp Minced garlic

1 pinch cayenne pepper

1 tbsp garlic powder

2 cups claret wine or ruby port

6 qts water

1-1/2 cups celery, sliced, ¼” x 2”

1-1/2 cups green peppers, sliced ¼” x 2”

1-1/2 cups baby carrots, quartered lengthwise

2 onions, sliced 2 inches long by ¼ inch wide

2 onions, quartered

12 garlic cloves, peeled, halved lengthwise

Several sprigs fresh thyme

1 cup uncut fresh parsley

2 tsp Salt

1/3 cup pepper corns

1 Dash cayenne pepper, ground

1 Dash chipotle pepper flakes

6 bay leaves

1 ½ cups sliced fresh portobello mushrooms

1 ½ cups sliced fresh Shitake mushrooms

Directions

Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. In a bowl, combine tomato paste, minced garlic, salt & pepper, and 1 pinch cayenne. Remove from the oven and brush bones with the tomato mixture. Cover bones with sliced onions and garlic powder. Add a cup of water to the bottom of the pan to reduce burning of tomato mixture. Return to oven and roast for 30-45 minutes. Remove bones and non-crispy burned other stuff from roasting pan and place in a large stock pot plus the 6 qts water. Place the pan on the stove and deglaze with wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot with bones and water. Bring to just barely a simmer, covered, for 1 to 1-1/2 hours.

Alternate: You can also use soup bones or the bones from a prime rib. In such case, just put the bones into the water and boil for 1-1/2 hours with 2 cups port and 2 cans of tomato paste, then continue as below.

Finally: Add celery, green peppers, carrots, remaining onion, garlic, pepper corns, cayenne pepper, chipotle pepper, salt, pepper & bay leaves to stock pot. Cover and simmer for 1 more hour.

Add mushrooms, thyme and parsley to pot. Uncover and simmer for 2 more hours.

Allow to cool. Remove bones when cool. Remove large objects. Pour remaining stuff through strainer into large bowl so that nothing remains except pure liquid. Place bowl in refrigerator overnight to allow fat to congeal at top of bowl. Remove fat the next morning.

Pour 1 cup or 2 cups at a time into marked freezer bags. Freeze bags. When stock is needed for recipes, remove as many bags as needed and defrost.

Makes about 32 cups

Number of Servings: 32

Recipe submitted by SparkPeople user DRICE2.