How To Roast Beef Bones For Stock?

Check out this recipe for roasting marrow bones and simmering them with flavorful vegetables and herbs to make beef stock for soups, stews, and other dishes.

My Chinese doctor once advised me to make my own soup from scratch for health reasons when I was a college student, but the details are too lengthy to go into now. In his words, “get beef bones and boil them”.

The good news is that I had one of those food epiphanies: I never realized that soup stock is made from bones. Mom never bothered to explain why she simmered the turkey carcass. ).

The bad news is that I had no idea what I was doing. Nevertheless, I dutifully requested some beef bones from my neighborhood butcher and boiled them for a long time in a rolling boil until the bones were almost completely disintegrated. After taking out the bones, I added lentils and salt and consumed it.

This is not the way to make stock for those of you who are unfamiliar with how to do it. (Admittedly, if you are calcium deficient and don’t care about the flavor or grittiness of your soup, it is still edible. ) 2:04.

Nutrition Per ServingCalories (kcal) 70 Fat (g) 7 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 2 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 0 Sodium (mg) 15

How would you rate Roast Beef Stock?

  • This is a delectable stock, and using homemade stock always improves other dishes. I don’t simmer my stocks on the stove anymore though. I use my Instapot to make all of my stocks because it is much faster than making them over the stove and produces the same results. KellyMaine.
  • A simple and delicious recipe. Now that I have this fantastic recipe, I only occasionally use box stock. This, in my opinion, would be excellent in gravy or French onion soup. It was fantastic when I used it as the sauce in my shepherd’s pie. Devon TDouglassville PA.

Classic and Essential Beef Stock | Chef Jean-Pierre

FAQ

Should you roast beef bones before making stock?

The bones must be blanched and roasted before boiling. This is crucial because roasting the bones will turn them brown and caramelized, adding flavor, while blanching them will remove the parts of the bones you don’t want, producing a rich clear broth.

What is the best way to roast bones for stock?

Preheat your oven to 425°F. Place the bones in a deep roasting pan with a heavy bottom or on a baking sheet covered with parchment paper, and roast them in the oven for about 30 minutes. The bones should be darker in color, but you don’t want to burn any leftover meat.

What temperature do you roast bones for stock?

Pre-heat the oven to 425 degrees F before roasting the bones and vegetables. Put the bones in a sizable roasting pan similar to one you would use to roast a turkey. The meaty bones should be salted and oiled on both sides. Roast in hot oven for 30 minutes.

How long should I boil bones for stock?

Bring to a boil, lower the heat, and cover. Cook for at least 10 to 12 hours, or until the liquid is reduced by one-third to one-half, yielding 6 to 8 cups of bone broth. The flavor becomes more potent and collagen is extracted more as it reduces. We find 12 hours to be the perfect cook time.

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