I may appear way more industrious than I really am with this recipe, just know that there is a good reason why I am taking the time to make my own stock. We have some joint and ligament issues in our family, and it has been suggested to provide my people with gelatin, a natural part of bone marrow. Apparently, previous generations didn’t have the problems we do because they ate from the whole cow, or the whole bird, and not just the choice cuts. The gelatin inside the bones of animals is a vital ingredient missing in our American diet. So….I am roasting bone marrow pieces and then simmering them for hours, and grossing my vegetarian out in new ways. I lifted the recipe straight from Bon Appetit, and even the picture because my stock doesn’t look this appetizing. I am counting on it to enhance our stews and soups with flavor and gelatin this winter!
Homemade Beef Stock
5 lbs. beef marrow bones
4 peeled carrots
4 celery stalks
2 halved peeled oninons
1 halved head of garlic
parsley
thyme
2 bay leaves
peppercorns
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Preheat oven to 450°. Roast marrow bones (have your butcher saw them into pieces) in a roasting pan, turning occasionally, until browned, 25–30 minutes. Cut carrots and celery into 3” pieces; add to pan along with onions and garlic. Roast, turning occasionally, until vegetables are brown, 25–30 minutes.
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Transfer to a large stockpot; add cold water to cover. Pour off fat from pan, add ½ cup water, and stir, scraping up browned bits; add liquid to pot along with parsley, thyme, bay leaves, and black peppercorns. Bring to a boil, reduce heat, and simmer 4 hours, occasionally skimming foam and fat from surface and adding water as needed. Strain.
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DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill, or freeze up to 3 months.
Or see it here: http://www.bonappetit.com/recipe/roast-beef-stock#
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