Best 2 Rich Beef Stock Recipes

Craving a hearty and flavorful beef stock that elevates your culinary creations? Look no further! Dive into the art of crafting a rich beef stock, a cornerstone of many delectable dishes. In this comprehensive guide, we'll embark on a journey to discover the secrets of creating a stock that brims with umami, depth and complexity. From selecting the perfect ingredients to mastering the techniques of simmering and skimming, we'll guide you through every step of the process. Get ready to unlock the secrets of an irresistibly rich beef stock that will transform your soups, stews, sauces, and gravies into culinary masterpieces.

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KITTENCAL'S RICH HOMEMADE BEEF STOCK (CROCK-POT OR STOVE TOP)

Kittencal's Rich Homemade Beef Stock (Crock-Pot or Stove Top) image

Brushing the bones with tomato paste then browning in the oven firstly then combined with the slow cooking crockpot method will produce the most flavorful richest beef broth --- I usually prepare the ingredients early in the morning, by late evening you will have a wonderful rich beef broth, or you may cook overnight --- the stock may be frozen after cooling, if you don't have a crock pot you may certainly simmer this over very low heat on top of the stove, it will still be delicious! The more bones you use the richer your stock will be, so use lots!

Provided by Kittencalrecipezazz

Categories Stocks

Time P1DT5m

Yield 8 cups stock (approx)

Number Of Ingredients 8

Ingredients

7 -10 beef bones with marrow (or use any beef bones with a little meat left on them)
6 ounces tomato paste
2 onions, chopped (leave the skin on onions)
2 carrots, peeled and chopped
2 tablespoons dried parsley flakes (optional)
8 -10 black peppercorns
2 teaspoons salt (or to taste)
cold water (enough to cover the bones)

Steps:

Place the bones on a greased baking sheet and brush liberally with tomato paste (use only tomato paste not tomato sauce).
Bake at 350 degrees F turning once during baking.
Bake for about 25 minutes on each side or until browned.
Place in the crock pot or large stock pot along with remaining ingredients, then add in enough water to cover.
Cover and cook on low for 12-24 hours OR on HIGH for 6 hours (if cooked on high setting the stock will be lighter in color and less concentrated) or if cooking on the stove top simmer on lowest heat for about 4-6 hours.
Remove from crock pot or stock pot; strain and refrigerate.
The stock will keep well for 4-5 days or may be frozen.
Note: veal bones may be replaced for beef bones.
**Note** you may certainly use more than the amount stated for beef bones, the more used then the richer the stock.

RICH BEEF STOCK

Rich Beef Stock image

Beef shank bones and short ribs give this homemade stock depth and body. Use it to make Beef-Barley Soup or Seven-Onion Soup.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes 3 cups

Number Of Ingredients 12

Ingredients

3 pounds beef shank bones, cut into 2-inch pieces
4 lean short ribs of beef
4 leeks, cut into half lengthwise and washed
4 celery stalks
2 whole carrots, peeled
1 yellow onion, unpeeled and halved
3 fresh bay leaves
1 large sprig of fresh thyme
2 white spring onions, trimmed
Handful of fresh flat-leaf parsley
1 whole head of garlic, unpeeled
1/2 teaspoon whole black peppercorns

Steps:

Preheat the oven to 400 degrees. Place all of the ingredients in an 8-quart Dutch oven. Add 2 cups of water and roast in the oven for 30 minutes.
Remove the pot from the oven and add water to cover. Simmer on top of the stove for 3 to 4 hours.
Let the stock cool slightly, skim off any fat, and strain, reserving the beef bones for serving simply with strong horseradish. Refrigerate, or freeze the stock in smaller amounts for future use.

Tips for Making Rich Beef Stock:

Use a variety of bones. This will give your stock a more complex flavor. Beef marrow bones, oxtail bones, and short ribs are all good choices.
Roast the bones before simmering them. This will help to develop their flavor and color.
Use a large pot. You want to give the bones plenty of room to simmer and release their flavor.
Add vegetables and herbs to the pot. This will help to add flavor and depth to your stock. Carrots, celery, onions, garlic, thyme, and bay leaves are all good choices.
Simmer the stock for at least 8 hours. The longer you simmer it, the more flavor it will have. If you don't have time to simmer it for 8 hours, you can simmer it for a shorter amount of time, but the flavor will be less intense.
Strain the stock before using it. This will remove any bones, vegetables, or herbs from the stock.

Conclusion:

Beef stock is a versatile ingredient that can be used in a variety of dishes, from soups and stews to sauces and gravies. By following these tips, you can make a rich, flavorful beef stock that will enhance the flavor of your favorite dishes.