I have to admit, most times I limit myself to turkey or chicken stock. Mostly because we eat more poultry than beef, and I always seem to have turkey bones ready for the stock-pot.
It is so easy to make your own stock! It tastes so much better, and is so much better for you…have you looked at the ingredient listing on a tetra-pak of chicken stock lately?
In any case, I decided to make beef stock this week, as Madeleine has been begging for French Onion Soup…and this, I think , is the Best Beef Stock I have ever made!
1 pkg of 4-6 beef marrow bones
1 lg onion 1 potato
2 stalks celery
2 tbsp olive oil
1 tbsp red wine vinegar or balsamic
1-2 tsp spices of your choice ( I used a combo of thyme, oregano and rosemary)
Roughly cut up carrot, potato, and celery. Add to a pot large enough to make the stock in, but small enough to fit in the oven ( or use a roasting pan). Add beef bones, olive oil, spices and vinegar. Toss. Roast at 450 degrees for about half hour or so , stirring once. Make sure bones and veg are browned nicely. Remove from oven and deglaze the pan with a little water, getting all the brown bits up.
Add mushrooms,chopped tomato, bay leaf, S&P and about 12 cups of water. Bring to a boil and simmer partially covered for 2-3 hours. Adjust seasoning and drain out bones/veg. It’s ready!!