Gastronomer

Roasted Beef Stock

 

Ingredients

 

3-4 lbs Beef bones

1 small onion

2 carrots

1 celery stalk

1-2 Bay leafs

1 small bouquet garni

3 quarts of cold water

 

Directions

 

Preheat oven 400 degrees. Place beef bones on a baking sheet lined with foil. Roast bones for 45 minutes to 1 hour until bones are a dark brown color.  Meanwhile rough chop the onion (skin on), carrots, and celery.

 

Remove beef bones from the oven and place in a large stock pot along with the vegetables, bay leaf and bouquet garni. Cover with water till three quarters. If neccessary more water can be added later.

 

Bring the liquid to a simmer. DO NOT let the stock boil this will reduce the amount of protient and fat released from the bones.  Occasionally skim and degrease the stock by running a spoon over the surface. 

 

Let stock simmer for 6-8 hours adding water if there is too much evaporation.  Cool and strain the stock into a clean container. The stock can be used immediately or stored in the freezer for later use.