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.
I haven’t made this yet but plan too. I was advised to drink bone broth. How many quarts does this usually make? Also when you suggest adding meat scraps are theses raw or cooked. I have roasted Chuck roast scraps and juices in the freezer. I have always saved for a pot of beef vegatable soup or stew. Can this be added?
Glad to hear you are making good-for-you food! This makes about 4 quarts.
Bear in mind, beef bone broth needs to be cooked at least 5 hours to extract the nutrients. It also helps to add 1/4 cup apple cider vinegar with the water (one again, this helps make nutrients in the bones and collages available to your body). So those are two differences you’ll need to make from the recipe above.
You can add the meat scraps raw, if you like. Roasting or browning them would add flavor, but if they are bonuses added to the roasred bones, raw is plenty fine.
i haven’t made this yet, but i’m planning to make some in preparation for a special meal for which i’m making french onion and leek soup. of course your recipe looks very straightforward and i’m sure it’ll turn out just as good as the chicken stock recipe of yours i’ve been taking advantage of as of late (yesterday, as a matter of fact). i’ll keep you posted!
Wondering how much flavor the stock should have? I have good color but not a lot of flavor. First time I am making a stock. Followed recipe and simmered for 8 hours. Wondering if maybe I had to much water.
I followed the recipe also, not much flavour .
Hi Marty, typically stock is made as a base for other things and is not meant to be consumed straight, so for that reason you usually do not add much salt when making stock, if any. Salt of course amplifies the flavor of everything. So, if you want to consume the stock straight, add salt until it tastes right to you. What I often do when making stock, by the way, is after I’ve strained out the solids, I’ll return the stock to the stovetop and boil it until it reduces in half. This way I have a more concentrated stock. You might try that if you think your stock is too watered down.
I made it. Smells absolutely stunning
Chef Bauer,… I’m always interested in doing some of the little things that lift a dish from mediocre to outstanding — utilizing beef stock can be one of those game-changers that is so simple, but it’s a culinary nuance that shouldn’t be ignored, because of what it brings to the endless number of dishes calling for broth.I could have used your input the other night,… I had a discussion about the distinction between cooking with broth, and homemade bouillon,… although my friend comes from a family of cooking; it was apparent he’d never made bouillon ‘a thing,’ although I know he’s used it unknowingly by some of the foods he’s prepared for me.
A few years ago, I was taken by Cajun Creole cooking… I picked up a book by Chef John Besh who detailed the importance of cooking the marrow from the bones and ensuring this made it into the dish; in addition to the ‘burnt bits’ and deglazing to extract the flavour et al.
I totally subscribe to your tutorial on Beef Stock — It’s really up to the home-cook to take this beef stock and incorporate it into their favorite dishes in order to recognize the value of stock versus broth; stock elevates everything from soups to stews, and sauces.
Just reading your ‘How to Make Beef Stock’ has convinced me about your importance to detail, which goes a long way to taking a serious look at your many other culinary entries.
Your passion and knowledge of food has made me a new fan. — Roberto Donini
Thank you for your comment Robert! Details do matter in so many areas, right? So glad you like the stock recipe.
Loved this recipe and easy-to-follow directions.
When do you add salt!?
Hi, Kristen! Great question. You don’t add salt until you use the stock. By leaving it unsalted you can reduce the stock in a pan sauce without over-salting your dish.
Very good. Though in my humble opinion you should scrap freezing in plastic freezer bags and use canning jars.
Smells wonderful in here. Nice and clear too.
I’ve been simmering the stock for the past six hours, is there a limit to how long to simmer? I would like to leave it simmering on very low overnight?
I have let mine simmer overnight and it is fine, your veggies will definitely have all their flavor cooked out of them but they get strained out anyhow.
When I roasted the bones in the oven I got a lot of clear liquid in the pan – I assume it was fat. Was this supposed to go in the pot with the bones to be cooked in water or not? Nobody mentions what to do with it…
No, do not put the fat that melts off the roasted bones into the stock. You can tell if it is fat by chilling it, because fat will solidify. There will be more fat that comes to the top of the broth as you simmer it. I like to save a tablespoon or so for each portion of broth I freeze because the fat holds the flavor of the seasoning in the broth.
So I merged this recipe with another. I used your recipe as is until I cooked it. After roasting, I put it in my Instant Pot. Straight pressure cook 45 mins natural release for 20-30 mins. I used 30 because I forgot about it. Last year I used a recipe from Epicurious but was disappointed in the flavor. Already, this is hands down better in flavor and appearance. For any vacuum sealers out there, I’m freezing my broth in a zipper plastic bag until solid then vacuum freezing it for longer storage. I doubt this broth will last long but we do tend to get busy and forget so just in case I’m vacuuming it. Thank you for sharing this recipe.
Freezing in plastic bags, great suggestion, went right out and bought some, thanks so much!!!!
Could this be canned?
Hi, Lisa! Not sure what the method would be for canning it. We find it’s just as easy to freeze it. It will keep for months that way.
I’ve been doing a similar method with both chicken bones and beef bones along with the veggies as shown, then bottling them.
Here’s how I do it:
1 – Starting in the evening, I boil the meat and veggies in a large stock pot, then reduce to a simmer. Before I go to bed, check the water level and heat, topping as necessary. Next morning, check and adjust water level, then do something else all day.
2- in the evening, prepare an empty stock pot by using 2 screen colanders arranged one above the other like an hourglass. This just elevates the upper colander. Using a small saucepan as a ladle, I scoop the hot stock through the colander.
3 – now, refill the pot with water and repeat step one until the next night. Put the second pot with the more or less clear stock in the fridge to let the fat coalesce by the morning
4- on the next night, repeat the colander method into a third stock pot, clean out the first pot by discarding the bones and veggies, then combine the two contents of the two pots so as to equalize the colour, taste and densities.
5- adjust seasonings as required, then prepare mason jars for canning. My pressure canner can handle 7 quarts at a time, so I set that up, and when it gets to 11 psi I start a 30 minute timer.
6 – I usually get about 18 – 20 qts at a time.
7 – check that the bottles are sealed, wipe, label and store. They’re usually gone in a month or so, but we’ve had a few that lasted close to a year.
Can i use a slow cooker to cook this?
Hi Eliza! Yes, absolutely. In fact, you can follow the basic instructions that we have in our Slow Cooker Chicken Stock Recipe.
Good! Once skimmed fat has cooled it can be tossed onto the compost heap. Waste not want not.
I plan on making this recipe but I am wondering, I don’t see any salt added? Do I not need it?
Hi Dawn! You do not need salt; this is intended to be a base to use for other things such as soups, where you would add salt or other seasonings.
‘‘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.
Thank you for this comment. Apple Cider?
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.