Homemade Beef Stock

I have been so excited to make our own beef stock. And it is amazing! Plus, all the meat that is left over is so tender that it will make the best meals in the coming days. Enjoy this goodness! Be sure to take your time. That is the key to success.

Homemade Beef Stock

Yields approximately 2 quarts

Ingredients

2 pounds chuck roast, cut into 4-5 equal pieces

2 pounds marrow bones

1 - 1.5 pounds oxtails

3-4 teaspoons salt

1-2 teaspoons pepper

2 celery stalks

3 carrots

2 onions, halved

2 bulbs garlic, halved

1 cup red wine

10 sprigs fresh thyme

5 sprigs parsley

1 tablespoon coriander seeds

1 teaspoon black peppercorns

3 bay leaves

¼ cup tomato paste

Directions

Heat oven to 425 degrees Fahrenheit.

Season the meat and bones with salt and pepper.  Sprinkle a layer on either side.  This will be approximately ½ - 1 teaspoon of salt  and ¼ - ½ teaspoon of ground pepper on either side of each cut of meat and the marrow bones. 

On a large sheet pan place the seasoned marrow bones, celery, carrots, onions, and garlic.  Pour 1-2 tablespoons of olive oil over all the vegetables.  Then sprinkle 1 teaspoon of salt and ½ teaspoon of pepper on the vegetables.  Place in the oven for 45 minutes turning the marrow bones over after 25 minutes. 

In a large stock pot, heat 1 tablespoon of olive oil over medium-high heat.  Place the seasoned oxtails and chuck roast in the pan.  Brown on all sides.  Be sure to let each side sear as this will produce the best flavor.  This will take approximately 20 minutes to do all sides. 

After searing the meat, deglaze the pot with the red wine.  Scrape the bottom to release the browned bits.

After the vegetables and marrow bones are finished roasting, place them in the pot with seared beef. 

Then add the thyme, parsley, bay leaves, coriander, peppercorns, and tomato paste. 

Top with 4 quarts of water.

Bring the pot to a low simmer and cook for 3-5 hours.  Do not rush this step. 

After cooking, remove all the meat, bones, and vegetables from the pot.  Drain the liquid through a fine sieve.  Use cheese cloth for an even cleaner stock.

Skim the fat off the top to enhance flavor.  Alternatively, place the stock in the refrigerator overnight and skim the congealed fat off with a spoon. 

Store the stock in an airtight container in the refrigerator or up to a week or in the freezer for up to 6 months.