Beef Stock

Name: Beef Stock
Ingredients: 3 1/2 pounds meaty beef bones (such as oxtail); 3 cups coarsely chopped celery; 1 1/2 cups chopped carrot (about 3/4 pound); 2 tablespoons tomato paste; 3 medium onions, peeled and halved (about 1 1/2 pounds); 5 quarts water

6 ingredients

4 steps

Ingredients

3 1/2 pounds meaty beef bones (such as oxtail)
3 cups coarsely chopped celery
1 1/2 cups chopped carrot (about 3/4 pound)
2 tablespoons tomato paste
3 medium onions, peeled and halved (about 1 1/2 pounds)
5 quarts water

Directions

1

Preheat oven to 400°.
2

Arrange bones in an even layer in a shallow roasting pan. Bake at 400° for 45 minutes or until browned.
3

Transfer bones to an 8-quart stockpot. Add celery, carrot, tomato paste, and onions to pot; stir well to combine. Pour water over mixture; bring mixture to a simmer. Reduce heat, and simmer 5 hours, skimming surface occasionally.
4

Strain stock through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock 8 to 24 hours. Skim solidified fat from surface; discard. Refrigerate remaining stock in an airtight container for up to 1 week or freeze for up to 3 months.