Beef Stock Recipe
A homemade BEEF STOCK recipe or any homemade stock is the difference between soup and GREAT soup. There’s no comparison to the rich deep flavor that comes from homemade and when it's made from scratch is not only healthy but delicious. Your body loves fresh ingredients and so does your palette so before you open a can or box of soup stock or unwrap one of those little cubes of bullion just try this beef stock once. I guarantee you'll never use store bought stock again.
My name is Kira Volpi and I love using a homemade beef stock recipe for all my Italian soups, in fact I love to make my minestrone soup
with a rich tasting beef stock. You can use it to make sauces and reductions, or just heat it up on a cold winters night and slurp it down with a big chunk of crusty bread.
Sure it does takes a little more time but I like to make a very large batch and freeze it for later. Beef stock will keep for to six months or more. Just pull out a container when you're ready to use it.
Beef Stock Recipe Ingredients:
- 3-4 lbs of beef bones with marrow. Or you can make your stock with half beef bones and half veal bones for a deep layered flavor.
- 1 bulb of garlic with the tip cut off
- 3-4 carrots cut into quarters
- 1-2 onions quartered
- 2-3 celery stalks, quartered
- 2 bay leaves
- 1 sprig of: thyme, oregano, rosemary, parsley, sage.
- A healthy handful of kosher salt and a few pepper corns
- ¼ cup of red wine and a splash or two of olive oil
Beef Stock Recipe Preparation:
Preheat oven to 350 degrees.
Put the first five ingredients in a very large bowl and drizzle with olive oil and sprinkle with some of the kosher salt. Grind in some fresh pepper too. Then place in a fairly deep baking pan. I like to drizzle with a little olive oil and then splash red wine over the top.
Bake for forty five minutes to one hour or until the meat has turned a deep brown color. This is what adds the deep rich color to your stock.
Place all the beef bones mixture into a very large pot alone with any juice that formed in the baking pan. If you need to deglaze the pan, place the baking pan on the stove top and add a little water or a little more of the red wine. Heat till it comes to a boil and stir until all the base of the baking pan are liquified.
Once all your beef bones and mixture, along with the juice have been added to the large pot, toss in the mixture of herbs and fill the pot with water so that all the contents are covered. Bring to a boil then lower the heat so it comes to a rolling simmer and let it cook for about six to eight hours covered.
I know six to eight hours is a pretty big slot of time to commit to but this isn't something that has to be overseen. In fact once you are in the simmering stages of making your beef stock recipe it can literally sit there on it's own for the remaining time. You don't even have to stir it. So you can do many other things while you make your stock.
Once your stock is complete, remove from the heat. It should be a golden brown color of deliciousness. Let it sit until cool enough to handle. An hour should be fine. Then get a very large bowl and a strainer. Place the strainer over the bowl and pour out the beef stock through it to strain all the ingredients from the golden broth. Discard the ingredients.
If the broth is cool enough you can place the bowl into the refrigerator overnight. This will allow all the fat to surface and make it easy to remove from the broth. Just spoon it off with a large spoon and discard.
I separate the broth into 2 quart containers and freeze for later use. Allow some space from the top for expansion during freezing.
Now that made your first beef stock recipe try making a homemade chicken stock recipe
. Or a magnificent fish stock recipe
for great beginnings to a beautiful Italian Seafood Soup
Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!
ITALIAN SOUP RECIPES
Craving more pasta?
Join my monthly newsletter where you'll get all the latest pasta news, events, recipes and products. It's an all pasta foodie community.