Basic Beef Stock

Name: Basic Beef Stock
Ingredients: 3 1/2 lbs beef shanks; 2 lbs short beef ribs; 14 cups water, divided; 2 large yellow onions, quartered; 4 medium carrots, peeled and thinly sliced; 1 large ripe tomatoes, cored and coarsely chopped; 6 whole garlic cloves; 2 whole bay leaves; 8 sprigs parsley; 4 sprigs fresh thyme or 1 teaspoon dried thyme, crumbled; 1/4 teaspoon salt

11 ingredients

18 steps

Ingredients

3 1/2 lbs beef shanks
2 lbs short beef ribs
14 cups water, divided
2 large yellow onions, quartered
4 medium carrots, peeled and thinly sliced
1 large ripe tomatoes, cored and coarsely chopped
6 whole garlic cloves
2 whole bay leaves
8 sprigs parsley
4 sprigs fresh thyme or 1 teaspoon dried thyme, crumbled
1/4 teaspoon salt

Directions

1

Preheat the oven to 375 degrees Fahrenheit.
2

Arrange the beef shanks and short ribs in a single layer in an ungreased large shallow roasting pan.
3

Roast, uncovered, for 45 minutes or until nicely browned.
4

Transfer the shanks and ribs to a stockpot.
5

Pour off all the fat from the roasting pan.
6

Add 2 cups of the water to the pan and swirl it around, scraping any browned bits of meat or juices.
7

Add to the stockpot along with the remaining water.
8

Bring the water to a boil, uncovered, over high heat, skimming off any scum.
9

Add the onions, carrots, tomato, garlic cloves, bay leaves, parsley, thyme, and salt; partially cover and simmer for 3 hours, occasionally skimming off the scum.
10

Remove the short ribs and save to use on another day.
11

Continue simmering the stock, partially covered, 1 hour longer.
12

Pour all through a large colander or sieve set over a very large heatproof bowl.
13

Save the shank meat for soup or another use.
14

Discard the other solids.
15

Let the stock cool; cover with plastic wrap and refrigerate overnight.
16

In the morning, discard the fat that has solidified on top.
17

Ladle stock into ice cube trays.
18

Freeze; place in freezer bags for future use.