Roast Beef Stock
Recipe GLPR48a4a7c0afa000
A deeply flavored beef bone broth made by roasting marrow bones and vegetables until caramelized, then simmering slowly for hours to extract rich, collagen-infused stock. This classic foundation is ideal for soups, sauces, and gravies. Prepare ahead for convenience—it keeps refrigerated for 2 days or frozen for up to 3 months.
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Ingredients
5 pounds beef or veal marrow bones, sawed into pieces
4 large carrots, peeled and cut into 3-inch pieces
4 celery stalks, cut into 3-inch pieces
2 medium onions, peeled and halved
1 head of garlic, halved
1/2 bunch fresh flat-leaf parsley stems
4 sprigs fresh thyme
2 bay leaves
1/4 teaspoon black peppercorns
Directions
Preheat your oven to 450°F. Arrange the beef marrow bones in a large roasting pan in a single layer. Roast, stirring and turning the bones occasionally, until they develop a rich golden-brown color, approximately 25 to 30 minutes.
Add the prepared carrots, celery, onions, and garlic to the pan with the browned bones. Continue roasting, stirring occasionally, until the vegetables are deeply caramelized and golden brown, another 25 to 30 minutes.
Transfer all bones and vegetables to a large stockpot. Pour off any excess fat from the roasting pan, then add 1/2 cup cold water to the pan and scrape the bottom with a wooden spoon to release all browned, flavorful bits. Pour this deglazing liquid into the stockpot.
Cover the bones and vegetables with cold water until they are fully submerged. Add the parsley stems, thyme sprigs, bay leaves, and black peppercorns to the pot.
Bring the stock to a boil over high heat. Once boiling, immediately reduce the heat to low and maintain a gentle simmer. Skim off the white foam and fat from the surface frequently during the first 30 minutes, then continue simmering for a total of 4 hours. Add water as needed to keep the bones submerged throughout cooking.
Line a fine-mesh strainer with cheesecloth and strain the stock, discarding the solids. Let the strained stock cool to room temperature.
Cover the cooled stock and refrigerate. It will keep for up to 2 days in the refrigerator. Alternatively, transfer to freezer-safe containers and freeze for up to 3 months.
