Stock From Roasted Beef Marrow Bones

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• 2 lbs beef bones with marrow (if you also have some veal bones, add them too)
• 1/2 lb stew meat (optional)
• olive oil
• 1 medium onion, peeled and quartered
• 1 large carrot, cut into 2 inch segments
• celery tops (handful) or 1 large celery rib, cut into 1 inch segments
• 1 garlic clove, unpeeled and crushed with the side of a knife
• fresh parsley, stems and leaves (small handful)
• 1 bay leaf
• 6 peppercorns

Recipe

• 1 preheat oven to 400 degrees f.
• 2 place bones, stew meat (if using), onions, and carrots in a roasting pan; rum everything with a little olive oil.
• 3 roast about 45 minutes, flipping bones, meat, and vegetables halfway through.
• 4 bones should be browned, not charred (if they look like they are beginning to burn, turn heat down).
• 5 remove everything and place in a large stockpot.
• 6 place roasting pan over two burners, add about a cup of hot water and scrape browned bits from bottom of pan.
• 7 pour into stockpot, then add enough water to cover bones by 2 to 3 inches; add celery, garlic, parsley, bay leaf, and peppercorns.
• 8 heat stock to a low simmer (covered), then reduce heat and almost simmer (covered) for at least 3 hours, 6-8 is better; do not stir as this will combine the fat with the stock and cause it to become cloudy.
• 9 during cooking you can skim off any fat and scum from the top (the fat will solidify and can be used for cooking!).
• 10 use tongs to remove bones and vegetables.
• 11 strain stock through cheesecloth to remove all solids; let cool to room temperature.
• 12 store in the refrigerator with the fat layer intact (it protects the stock from bacteria).
• 13 remove fat if storing in the freezer; remember to leave an inch of headspace so your container does not burst in the freezer since it will expand.