Beef Stock

Beef Stock
Photo by Scott Phillips

Ingredients

  • 1 large yellow onion, quartered
  • 3 dried bay leaves
  • 1 large carrot, thickly sliced
  • 5 sprigs fresh flat-leaf parsley
  • 10 sprigs fresh thyme
  • 1 medium leek, thickly sliced
  • 2 medium tomatoes, halved
  • + 5 more ingredients
    • 1 cup dry vermouth or dry white wine
    • ¼ cup vegetable or sunflower oil
    • 4 lb. meaty beef bones, such as ribs or marrow bones
    • 3-½ oz. white mushrooms, quartered (1 cup)
    • 1 medium celery stalk, thickly sliced

Position a rack in the center of the oven and heat the oven to 400°F.Arrange the beef bones in a single layer in a large flameproof roasting pan. Drizzle with 2 Tbs. of the oil and then rub the oil all over the bones. Roast, turning the bones every 20 minutes, until deep brown, about 1 hour.Put t...

View full recipe at Fine Cooking

Comments

Variations on Beef Stock

  • Beef Stock
    • 1 rib celery
    • 1 bay leaf
    • 4 tablespoons olive or vegetable oil
    • 4 pounds meaty beef bones
    • 1/2 teaspoon salt
    • 2 sprigs fresh thyme
    • +3 other ingredients
  • Beef Stock
    • 5 quarts water
    • 3 medium onions, peeled and halved (about 1 1/2 pounds)
    • 2 tablespoons tomato paste
    • +5 other ingredients
  • Beef Stock
    • 18 1/2 cups water
    • 1 Turkish or 1/2 California bay leaf
    • 2 pounds meaty veal shanks, sawed crosswise into 1-inch slices by butcher
    • +8 other ingredients
  • Beef Stock
    • 2 pounds meaty crosscut beef shanks (preferably 1 inch thick)
    • 2 pounds meaty crosscut veal shanks (preferably 1 inch thick)
    • +9 other ingredients
  • Beef Stock
    • 1/2 pound beef bones and lean trimmings
    • 1/2 teaspoon freshly ground black pepper
    • 1 large carrot, cut into 4 pieces
    • 1 large onion, quartered
    • +4 other ingredients
  • Beef Stock
    • 3 quarts water
    • 3 pounds beef neck bones


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