Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
‘‘Tis the season! Making this beef stock again and have some questions. I rubbed the bones with a bit of olive oil and roasted them. There was a lot of grease in the pan. I assume it should be poured off before deglazing the pan. Is this correct? I deglazed the pan with about a cup of water. I poured that into a grease separator cup and poured liquid into the stock pan. Is this correct? I did put in scraps of celery/carrots I collect in freezer and also roasted a few carrots and celery and an onion. I put all that into a “soup sock” ( available at BBB). Is all this ok? That grease I poured off of the roasting pan is congealing to a mushy texture. Should that be discarded?
To really get the precious minerals out of those bones, add a good glug of vinegar.
Simple enough for this country boy. The doc says the bone stock is a good probiotic. We only use the meat that’s left on the bones in addition to the stock produced. The skimmed fat … yes, SAVE! Mixed with some leftover cereal, cornmeal, peanut butter and some sunflower nuts, the birds will thank you. Beef fat is stable at a higher temperature than chicken or pork fat, so it is ideal as a suet ingredient.
I make beef stock in a similar way , the bought stuff is just awfuk – the bought chicken stock is ok and I use it but the beef – yuch.
Nice easy to follow recipe.
This will make a great tasty stock.
How long will it last?
Hi, Donald! The stock will keep for about 5 days in the fridge, or for at least 3 months frozen. Enjoy!
I hate to admit this, but my family spreads the marrow on bread to eat. Sounds awful, but delicious. Definitely not healthy!! Unless there is something in it of which I am unaware. My family has eaten this for generations, and so far most members have lived well into their 90’s (and even over 100) with no hospitalizations or health issues (barring accidents). I blame that on genetics, not beef marrow LOL!
Anytime my dad cooked with marrow bones, we used marrow spoons to scrape out the marrow and ate it. It never went to waste!
I was thinking of removing the marrow from the bones after all the simmering and adding it to my dogs’ food for added nutrition and flavor. Does anyone see a problem?
No problem for the dogs! Heck, hive thembthr bones; they’ll occupy themselves getting out the marrow! The only problem is that you don’t get to enjoy it!
I’ve always wanted to know this…when I make a big batch of Beef Stock, I then put into containers and freeze for making Beef Barley Soup. My question is, am I suppose to add water to the stock? is that the purpose of making stock?
Normally not. You’d usually want a nice rich stock for your soup. But if it tastes too strong to you, then add a little water sparingly, not 1:1like with condensed soup
Thanks for the input PJ.
Thank you for this recipe for Beef Broth. I was in the grocery store today looking for no salt beef broth. All I could find was low salt. So I went to the butcher and asked what kind of meat would be good for making beef broth. She said that chuck would be good because it has lots of flavor. Lots of flavor is why I always buy chuck roast to cook for dinner. Well I bought the chuck, I have bones in the freezer and have all the other ingredients, so I’m all set to make the beef broth tomorrow morning.
I’M USEING BEEF RIBS TO MAKE THE STOCK. I’LL LET YOU KNOW HOW IT TURNS OUT.
i find this recipe too complicated . all i do is boil the bones about 4 hours , scrape them and use the stock.
Hi, I started just simmering the bones in water as my Chinese Medicine Dr. suggested. Next time, I’ll try your recipe. Anyway, after skimming off the fat and putting it back in the fridge, the broth solidified into gelatine. I divided it into an ice cube tray and put it in the freezer. Are these okay to use in soups?
Hi Sylvia, great idea to freeze in an ice cube tray! Sure, add to soups.
Yes absolutely! The gelatin makes it more nutritious!
Hi Elise, I have leftover bones from a holiday rib roast. Since the bones have already been in the oven, do I need to roast them again, with vegetables? Or can I just place all the pre-roasted bones with veggies in the pot and start from there? Or, as someone commented, sauté the bones & veggies right in the stock pot before adding water? Thanks!
Hi Marie, it’s not necessary to roast the bones again, just put them in the pot with the veggies.
So if I understand these directions, I am to discard the vegetables?? (see step 5). I am assuming I leave the stewig meat in?? and remove only the vegetables and the bones…Can someone pleas confirm ?
Hi Karen, remove all of the solids to make it easier to strain the stock.
Do you add the meat back in with the stock to eat though after its drained? Just wondering what the point of the meat is of just throwing out if so?
Hi Davin, the simmering the meat for that long amount of time extracts all of the flavor and the nutrients out of the meat into the stock.
Hi Karen and Davin (below): The vegetables, meat and bones provide flavor for your stock, but after the long simmering time the meat would be stringy and dry and the vegetables limp and flavorless. All should be discarded. The end product here is broth which can then be used to make soup or in other recipes calling for beef stock.
Well my 5kg of bones turned into 7 litres of stock, plus two bowls of soup from all the meat that came off it. I’m not sure if you would consider that condensed enough or not but it seems to have a very strong(and amazing) flavor at that ratio. I got it mason jars in the freezer now, looks basically the same color as the image in this article. After roasting I simmered the bones for 18 hours on the lowest heat setting.
I don’t know what the other posters mean by strange smell/taste. This stuff is incredible. I prepared it almost identical to the directions, except I added more garlic to pot and I used granulated garlic when I roasted the bones. I’m just a big fan of garlic. Roasting time was also closer to 2 hours due to the larger quantity of bones and because they were frozen. They came out nicely browned, not burned at all. :P
I’m in Canada and I order a years worth a meat from a local company called Nutra Farms. With the order they basically offer as much free bones as you want. I decided to get 5kg of bones, didn’t know what to do with them until now. It’s all from grass fed beef as well, so presumably it should be healthier.
Anyway, for those of you having trouble finding bones, try a local farm that sells directly to consumers.
i enjoy making beef ribs in the oven for the wife and I about once a month. I cook them slow and low for a few hours and finish under the broiler. We cut ou meat from the bones and save them on a bone plate before we add any sauces I have with the beef ribs. I then follow a similar recipe and browning process even though the bones have already been cooked, and it still makes an wonderful stock. I add a titch of Worcester sauce and a small bundle of herbs from our garden (thyme, parsley, sage). I haven’t found that it makes a difference in adding vinegar but a small amount of apple cider vinegar can’t hurt, right?
The broth makes excellent French Onion soup and is good just as a sipping drink. So yummy!
I made a lot of beef stock, but it has turned out all cloudy? How can I clear it up ? Or do I start over?
It probably tastes just fine, taste it! If it’s okay, then don’t do anything. You can sometimes clarify stock with egg whites if you don’t like it cloudy. Look up how on Google.
Try separating a few eggs and add the whites lightly beaten to catch the impurities from the stock. Make sure it is at a light simmer, than simply run through a sieve And the hardened whites will take all the floaties with it.
You may not have used cold water when you started your stack, if you use warm or hot water the stock will often become cloudy.
Hi elise, i’ve read your post about making beef stock and chicken stock and im wondering about this little difference in your post about making beef stock and chicken stock. It’s about the salt. In making beef stock you dont put the salt in the stock and ive read you replied someone comment with “You do need to add salt to the stock at some point before or as you use it”. Then why did you add salt in chicken stock?
Btw i thing this is a great recipe from reading the comments and great tutorial too with step by step photos. Thanks for the recipe elise, i will try making my first stock with your recipe tomorrow. ive never tried making any stock.
You say “cut to expose the center marrow”. I’m curious what this means exactly and how one would do it. Do you mean cut the bones through fully? I feel like this would take a saw of some sort and I’d have to ask a butcher to do this. Is this only necessary for certain types like knuckle, or would it also hold true for oxtail?
Hi Brad, I usually just ask the butcher for stock bones which have been cut to expose the marrow. Yes the bones are cut through fully. You don’t need to do this with oxtail because the center is already exposed. Oxtails make excellent bones for making beef stock!
Very good question, Brad. I was wondering the same thing.