Best Best Beef Stock Recipes

Best Beef Stock Recipe image

Provided by Ravenseyes

Categories Stocks

Time 7h10m

Yield 12 serving(s)

Number Of Ingredients 5

6 lbs beef bones
12 cups water
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
2 bay leaves

Steps:

Preheat your oven to 425°F.
In a large pan at least 1 inch deep - place your beef bones - bake for 3 hrs at 425°F Remove and cool. Ask your butcher, short bones work as well some meat left on the bone is fine some even like using the oxtail bone, any is really ok.
Place in a large stock pot and cover with 12 cups of water. Add salt, pepper, thyme and bay leaves - slow cook for 3 hours. Remove bones and herbs.
You should be left with a nice dark rich color beef stock - this can be sealed in jars or frozen for later use. The heartier the stock the better the soup.

BEST BEEF STOCK image

Number Of Ingredients 6

Steps:

1. Heat 1 T oil in lg soup kettle over med.-high heat; brown meat, bones, and onion halves on all sides in batches, making sure not to overcrowd the pan, and adding additional oil if necessary. Remove kettle contents and set aside. Add red wine to empty kettle; cook until reduced to a syrup, 1-2 minutes. Return browned bones, meat and onion to kettle. Reduce heat to low, then cover and sweat meat and onion until they have released about 3/4 C dark, very intensely flavored liquid, about 20 minutes. Increase heat to me-high, add 2 qts. water and salt; bring to a simmer, reduce heat to very low, partially cover, and barely simmer until meat is tender 1 1/2-2 hrs. 2. Strain broth, discard bones and onion, and set meat aide, reserving half of the meat for other use. (At this point, broth and remaining meat that will be used in soup can be cooled to room temperature and covered and refrigerated up to 5 days.) Let broth stand until fat rises to the top; skim and discard fat. When the meat is cool enough to handle, shred it into bite-sized pieces for use in soup recipe.