Beef Stock · Roasted Bone
Roasted Beef Bone Stock
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Before you start
Gather your ingredients
Swaps for vegetable oil
Instead of vegetable oil
- Another neutral oil: The same amount. No difference.
- Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
- Light olive oil: The same amount. "Light" olive oil tastes mild.
Swaps for tomato paste
Instead of tomato paste
- Tomato sauce or passata: 3 tbsp for each 1 tbsp paste. Lighter, fresher tomato flavor.
- Ketchup: The same amount. Sweeter and vinegary; fine for a tablespoon or two.
Swaps for onions
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for fresh thyme
Instead of thyme
- Dried thyme: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Earthier and a little less bright, but dried thyme holds up well in soups, stews and roasts.
- Fresh oregano or marjoram: The same amount. Oregano is stronger; marjoram is sweeter and milder.
- Fresh rosemary: Half as much. Piney and stronger.
Step 1 of 8
Heat the oven to 425°F with a rack in the middle.
425°F
Step 2 of 8
Toss the bones with the oil in a roasting pan and spread them in one layer. until they start to brown.
Roast (how to roast)
Roast Cook food uncovered in a hot oven so the outside browns while the inside cooks through. 1. Heat the oven fully before the food goes in, usually 400 to 450°F for vegetables.2. Toss vegetables with oil and salt; dry and season meat.3. Spread everything out on a sheet pan or in a roasting pan with room around each piece.4. Roast, turning vegetables once halfway, until browned at the edges.5. For meat, check the center with a thermometer. Done when: Vegetables are browned at the edges and tender in the middle; meat reaches its safe temperature. Safety: Use dry oven mitts (wet ones pass heat straight through) and tilt hot pans away from you to avoid the fat and steam.How to roast meat and vegetables: mistakes to avoid425°F
Step 3 of 8
Smear the tomato paste over the bones with a spoon and scatter the onions, carrots and celery around them. until the bones and vegetables are deep brown.
Roast (how to roast)
Roast Cook food uncovered in a hot oven so the outside browns while the inside cooks through. 1. Heat the oven fully before the food goes in, usually 400 to 450°F for vegetables.2. Toss vegetables with oil and salt; dry and season meat.3. Spread everything out on a sheet pan or in a roasting pan with room around each piece.4. Roast, turning vegetables once halfway, until browned at the edges.5. For meat, check the center with a thermometer. Done when: Vegetables are browned at the edges and tender in the middle; meat reaches its safe temperature. Safety: Use dry oven mitts (wet ones pass heat straight through) and tilt hot pans away from you to avoid the fat and steam.How to roast meat and vegetables: mistakes to avoid425°F
Step 4 of 8
Move the bones and vegetables to a large stockpot with tongs. Pour the 1 cup water into the hot pan and with a wooden spoon, then add it to the pot.
scrape up the browned bits (how to deglaze)
Deglaze Pour liquid into a hot pan and scrape up the browned bits stuck to the bottom, which hold a lot of flavor. 1. After browning, pour off all but a spoonful of fat.2. With the pan still hot, pour in wine, broth or water; it will sizzle and steam.3. Scrape the bottom with a wooden spoon or flat spatula until the brown layer dissolves.4. Let it bubble down, as the recipe says, into the base of a sauce. Done when: The bottom of the pan is clean and the liquid has turned brown and tasty. Safety: Take the pan off the flame before pouring in wine or spirits, and turn your face away from the steam.How to deglaze a pan: mistakes to avoidStep 5 of 8
Add the cold water, garlic, thyme, bay leaves and peppercorns. Bring to a gentle over medium-high heat, skimming off the foam as it rises.
boil (how to boil)
Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoidStep 6 of 8
Lower the heat until only a few bubbles break the surface and uncovered for 5 to 6 hours, skimming now and then and adding water if the bones poke out. Any meat on the bones passes 145°F (63°C) early on; the long simmer is for flavor and body.
simmer (how to simmer)
Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoidStep 7 of 8
Ladle the stock through a fine-mesh strainer lined with cheesecloth into a large bowl and throw away the solids.
Step 8 of 8
Set the bowl in a sink of ice water and stir now and then until lukewarm, then cover and refrigerate within 2 hours of cooking.
All done
Enjoy!
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