Homemade Beef Stock Recipe: A Flavorful Foundation for Your Kitchen
Making your own beef stock is not only a great way to enhance the flavor of your dishes, but it also allows you to control the ingredients, ensuring a rich and nutritious base for soups, stews, and sauces. Here's a simple yet delicious recipe for homemade beef stock.
Ingredients:
Beef bones (knuckles or joint pieces work best)
2-3 stalks of celery
2-3 carrots
1-2 onions
4-6 cloves of garlic
Optional: Fresh herbs like thyme, rosemary, or bay leaves
Apple cider vinegar (2 Tbsp or 1/4 cup)
Water (enough to cover the bones and vegetables)
Instructions:
Prepare the Beef Bones:
Preheat your oven to 425°F (220°C).
Arrange the beef bones in a single layer on a baking sheet.
Roast the bones for about 45 minutes until they are browned and fragrant. This step adds a deep, rich flavor to your stock.
Assemble the Stock:
Transfer the roasted bones to a large stock pot.
Add the celery, carrots, onions, and garlic to the pot. You can also toss in any optional herbs at this stage for added flavor.
Fill the pot with enough water to fully cover the bones and vegetables.
Pour in 2 tablespoons or 1/4 cup of apple cider vinegar. This helps to extract the nutrients from the bones.
Cook the Stock:
Bring the mixture to a boil over medium heat. As it heats up, skim off any foam or scum that rises to the surface using a slotted spoon.
Once it reaches a full boil, reduce the heat to low, allowing the stock to simmer gently.
Let the stock simmer for 24 to 48 hours. The longer it cooks, the richer and more flavorful it will become. Keep an eye on the water level, adding more if necessary to keep the bones covered.
Strain and Store:
After the cooking time is complete, allow the stock to cool slightly.
Strain the liquid through a fine mesh sieve or cheesecloth into a large container, discarding the bones and vegetables.
Let the stock cool completely before transferring it to storage containers. It can be refrigerated for up to a week or frozen for several months.
Tips:
Roasting the Bones: Don’t skip this step! Roasting adds a depth of flavor that makes a big difference in the final stock.
Adjusting the Simmer Time: If you’re short on time, you can simmer the stock for as little as 8 hours, but for the best results, aim for 24 to 48 hours.
Freezing Tips: Freeze the stock in portions that are convenient for you.
This homemade beef stock is a fantastic foundation for countless recipes and offers incredible benefits for gut health. If you're looking to heal your gut, drinking broth is a great choice, as it's also a rich source of essential amino acids. Personally, I love starting my day with a warm cup of broth, even replacing my morning coffee with it..
