I just had to use the bones from my prime rib dinner to make beef stock. I rarely get to make my own stock and so whenever I get the chance I do so. Home made stock just adds that extra bit of flavour to whatever you are using it in. Making stock is a great way to finish off those extra vegetables and herbs that you have lying around. I tend to just toss in whatever I have. I was thinking that it might be a good idea to add some roasted mushrooms to the stock but I was a bit worried that it would become more of a mushroom stock. Maybe I will try it next time. Of course one of the first things that I did with my newly made beef stock was to use it and some slices of the roast beef to make some beef ramen .
Beef Stock
Prep Time:25 minutes Cook Time:5 hours 45 minutes Total Time:6 hours 10 minutes Servings: 4
ingredients
- 3 pounds beef bones
- 1 onion (chopped)
- 2 carrots (peeled and chopped)
- 2 stalks celery (chopped)
- * water
- 2 cups dry red wine
- 1 sprig of thyme
- 1 sprig of rosemary
- 6 sage leaves
- 2 bay leaves
- salt and pepper to taste
directions
- Roast the bones and vegetables in a preheated 450F/230C oven for 45 minutes.
- Transfer everything to a large stock pot and fill it with water.
- Add the wine, herbs, bay leaves, salt and pepper.
- Bring it to a boil, reduce the heat and simmer for 4-6 hours.
- Let it cool.
- Stain out the bits.
- Refrigerate it and skim of the fat.
Peter M says
January 31, 2008 at 2:51 amKevin, you’re right to leave out the mushrooms, let it stay a beef stock. You can add mushrooms to whatver your making with the stock.
giz says
January 31, 2008 at 3:02 amI just find home made stocks to be so much better. Your recipe looks like a really good one – I like the variety of herbs that you used – I’m going to try this one.
redforever says
January 31, 2008 at 4:30 amGreat ingredients in your homemade beef stock. The only thing you could add to improve the taste would be one or two parsnips. Peel and chop like the carrots and add in the roasting stage in the oven.
redforever says
January 31, 2008 at 4:35 amIf you don’t have bones, you can also use beef shank, meat included. Just follow your recipe. When cooked and you strain everything out, you can cut the meat from the shanks into bite sized pieces and then continue on with your beef and barley soup.
MrsPresley says
February 1, 2008 at 5:37 pmi would love to make my own stock at home… still haven’t ever though!