A rich and flavorful beef stock that forms the base for soups, stews, and sauces. This recipe uses simple ingredients and a slow simmering process to extract maximum flavor.
Preparation time
20min
Cooking time
4h
Ingredients
8 Servings
- 2 bay leaves
- 1.5 kg beef bones
- 2 carrots
- 2 celery stalks
- 4 cloves garlic
- 1 onion
- 1 bunch parsley
- 10 peppercorns
- 3 liters water
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Place the beef bones on a baking sheet and roast in the oven for 45 minutes until browned.
Step 3
Transfer the roasted bones to a large stockpot.
Step 4
Add carrots, celery, onion, and garlic to the pot.
Step 5
Pour in water and add bay leaves, peppercorns, and parsley.
Step 6
Bring the mixture to a boil, then reduce the heat to a simmer.
Step 7
Simmer uncovered for at least 4 hours, skimming off any foam or fat that rises to the surface.
Step 8
Strain the stock through a fine-mesh sieve into another large pot or container, discarding the solids.
Step 9
Let the stock cool, then refrigerate. Once chilled, remove any solidified fat from the surface before using or storing the stock.