No ImageHow to Make Beef Stock

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  1. Pattie Sliwa

    ‘‘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?

  2. Ien van Houten

    To really get the precious minerals out of those bones, add a good glug of vinegar.

  3. Ern Grover

    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.

  4. gerry

    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.

  5. Donald Paczowski

    How long will it last?

  6. Peggy`

    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!

    • Pj

      Anytime my dad cooked with marrow bones, we used marrow spoons to scrape out the marrow and ate it. It never went to waste!

  7. Pat

    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?

    • Pj

      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!

  8. Patricia Sliwa

    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?

    • Pj

      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

  9. Irene Foss

    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.

  10. FRANK j INGELLIS

    I’M USEING BEEF RIBS TO MAKE THE STOCK. I’LL LET YOU KNOW HOW IT TURNS OUT.

  11. Marianne Lottes

    i find this recipe too complicated . all i do is boil the bones about 4 hours , scrape them and use the stock.

  12. sylvia winninger

    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?
    thanks.

  13. Marie M.

    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!

    • Elise Bauer

      Hi Marie, it’s not necessary to roast the bones again, just put them in the pot with the veggies.

  14. Karen Prytula

    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 ?

    • Kate

      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.

    • Elise Bauer

      Hi Karen, remove all of the solids to make it easier to strain the stock.

      • Davin

        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?

        • Elise Bauer

          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.

  15. Robert

    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

  16. Robert

    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.

  17. Jack

    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!

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