Beef (Meat Stock)
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Since you want most meat stocks to be dark and rich, roast your meat, bones and vegetables for about 45 minutes in a 450 degree oven, before adding them to your stock pot and adding water. You can make your meat stock without this step, however, it will have a lighter color and not as rich a flavor.
Since I personally make all my own stocks, I usually take 1 day a month (usually a Saturday), and make all my stocks and freeze them in plastic freezer bags so that I have them readily available when I need them.
INGREDIENTS
5 to 7 pounds of lean meat and bones (see note)
2 large chopped onions
4 large chopped carrots
4 stalks celery
1 head garlic, peeled and chopped
2 large chopped tomatoes
4 bay leaves
1 tablespoon whole black peppercorns
1/2 cup chopped fresh parsley
Seasonings (about 1 tablespoon of each that you desire:,oregano, basil, thyme)
Water to cover, about 1-1/2 gallonsAdd your ingredients to your stock pot and simmer, stirring occasionally for about 4 hours. Add more water if necessary to keep the ingredients covered. Strain out the solid ingredients and refrigerate stock for a few hours. The fat layer can easily be skimmed off the chilled stock, making it ready for use or the freezer.
NOTES - If your pile is more meat than bones, use 5 pounds, if more bones than meat, increase the amount) - this can include beef, veal, lamb, pork, ham (will have a distinct smoky flavor), or venison.
As with all stocks, you can use either whole vegetables, or scraps. Just use an approximate equivalent amount of scraps instead of the whole vegetables.