Rich Brown Beef Stock or Beef Broth
Makes 3 to 4 quarts of stock:
6 and ½ lbs. of grass-fed beef bones
2 carrots cut in chunks
2 stalks of celery cut into thick slices
6 cloves garlic peeled
2 yellow onions unpeeled and cut in quarters
1 tablespoon of tomato paste
2 bay leaves
5 sprigs of thyme
8 sprigs of flat leaf parsley
15 whole peppercorns
Heat the oven to 425 degrees and set the rack in the upper center. Rinse the bones under cold running
water and blot them dry. Scatter the carrots, celery, garlic and onion in the bottom of the roasting pan.
Lay the bones on top and roast for 1 hour; turning once, until the bones are deeply browned.
Remove the roasting pan from the oven and transfer bones and vegetables to a stock pot.
Cover the bones and vegetables with cold water by at least 5 inches. Add bay leaves, thyme, parsley,
peppercorns and tomato paste.
Bring this to a boil over medium heat. Immediately lower it to a simmer and during the first 30 minutes’
skim off the scum that accumulates on top. Continue to simmer slowly for 5 hours until the broth is
fragrant, flavorful and dark.
Using a wire strainer, or a cheese cloth lined colander strain the stock into a large stock pot or bowl to
remove all bones and vegetables.
Place the bowl or stock pot in a sink full of ice water to chill it rapidly. After the stock has chilled
completely a white layer of congealed fat will come to the top. Remove this layer of fat.
Your stock is now ready for packaging for the freezer.
You can divide into pint jars and freeze leaving 1 and ½ in. at the top for expansion, or you can put in ice
cube trays and freeze and then put in Ziploc bags. Enjoy!
6 and ½ lbs. of grass-fed beef bones
2 carrots cut in chunks
2 stalks of celery cut into thick slices
6 cloves garlic peeled
2 yellow onions unpeeled and cut in quarters
1 tablespoon of tomato paste
2 bay leaves
5 sprigs of thyme
8 sprigs of flat leaf parsley
15 whole peppercorns
Heat the oven to 425 degrees and set the rack in the upper center. Rinse the bones under cold running
water and blot them dry. Scatter the carrots, celery, garlic and onion in the bottom of the roasting pan.
Lay the bones on top and roast for 1 hour; turning once, until the bones are deeply browned.
Remove the roasting pan from the oven and transfer bones and vegetables to a stock pot.
Cover the bones and vegetables with cold water by at least 5 inches. Add bay leaves, thyme, parsley,
peppercorns and tomato paste.
Bring this to a boil over medium heat. Immediately lower it to a simmer and during the first 30 minutes’
skim off the scum that accumulates on top. Continue to simmer slowly for 5 hours until the broth is
fragrant, flavorful and dark.
Using a wire strainer, or a cheese cloth lined colander strain the stock into a large stock pot or bowl to
remove all bones and vegetables.
Place the bowl or stock pot in a sink full of ice water to chill it rapidly. After the stock has chilled
completely a white layer of congealed fat will come to the top. Remove this layer of fat.
Your stock is now ready for packaging for the freezer.
You can divide into pint jars and freeze leaving 1 and ½ in. at the top for expansion, or you can put in ice
cube trays and freeze and then put in Ziploc bags. Enjoy!
