Homemade Beef Stock: The Essential Elixir for Gourmet Cooking!
In this mouthwatering culinary journey, we are making a rich, dark, flavour-packed beef stock. Watch as we elevate the depth of taste by roasting beef and onions to perfection in the oven, further enriched with the magic of tomato paste. Our homemade beef stock recipe is a symphony of robust flavors, perfect for enhancing your favorite dishes, sauces or soups.
Ingredients
- 3 kg of beef with bone or Ossobuco
- 1½ kg onions
- 1 head of celery
- 12 pieces of carrots
- 2 large leak
- 1 bunch parsley
- 400 gr of tomato paste
- 1 bunch of thyme or lemon thyme
Instructions
- in a pyrex add the onions
- add the tomato paste in as well as the tray with the meat and make sure that are all covered
- in a preheated oven running at 230℃ - 446℉ place the meat and the onions in the middle rack and roast them for 1 hour or until caramelised.
Vegetables preparation
- cut the carrots in small chunks
- cut the leak in the middle and split it in half then chop them in semi round pieces. Wash them thoroughly to avoid any sand or dirt
- cut the celery in small chunks
Boiling the meat and vegetables
- in a big pot add the pieces of meat one by one and without the fat
- add the roasted onions
- add the rest of the vegetables and the thyme
- fill with water all the way to the top of the pot
- turn on the heat to high and bring it up to a boil
- transfer the pot to a small burner and let it simmer for 5 hours
- let it cool overnight in the fridge and the next day skim the fat off
- take a small pot and place it on the burner at low temperature, then strain it in a mason jar
- place the big pot with the remaining broth on the burner and let it simmer for another 5 hours
- take out the bones from the pot
- take out the vegetables and place them in the strainer, then squeeze them out
- strain out the remaining liquid
- separate it into tappers or ziploc bags and put it in the freezer