I’ve been saving some beef bones in my freezer for the last couple of months waiting until the perfect recipe came along. I knew I would use them for soup or stew but wasn’t sure until I was flipping through the January issue of Bon Appetit and came across the amazing stock recipe below! Who in their right mind wouldn’t want to have a wonderful homemade Toasted Garlic Beef Stock in the freezer for when you need just a bit to add to perfect your risotto or to make a warm winter stew with? The recipe below is nearly identical to the one in the magazine, although I omitted fresh herbs because I simply didn’t have any. For all stocks and broths, fresh herbs can be added to increase the flavor, but I have to admit this one was perfectly rich and balanced without them.
This recipe is a game changer because the added flavor this homemade stock has versus the store-bought kind is unreal. It’s the difference between dried pasta and fresh pasta or canned pasta sauce versus one that has been roasting on your stove top all afternoon. The difference is so incredible that I’m not sure I will ever be able to go back to the store-bought version and now you won’t be able to either…Enjoy!!
Servings: 2 1/2 quarts
- 4 lb beef bones
- 1/2 bunch celery, coarsely chopped
- 1 medium onion, coarsely chopped
- 4 medium carrots, coarsely chopped
- 1 tbsp tomato paste
- 1/2 cup olive oil
- 1 head of garlic, minced
- 1 bay leaves
- 1/2 tsp black peppercorns, whole
- Preheat oven to 450 degrees. Roast bones on a baking sheet for 30 minutes, then add celery, onion and carrots and roast for additional 10 minutes. Spread tomato paste over bones and vegetables and roast for an additional 5 minutes. Do not worry if there is a little bit of smoke as the fat burns off of the bones – this happens!
- While bones are roasting, heat olive oil in saucepan and once hot, sauté the garlic for about 5 minutes or until brown but NOT burnt. Strain garlic from oil and set aside. That oil will not be used for this recipe but has a wonderful roasted garlic taste and can be used in a number of other dishes you might cook!
- Transfer bones, vegetables and garlic to stock pot and cover with cold water. Add in bay leaves and black peppercorns. Bring water to a boil and once boiling reduce to a simmer for about 3 hours until water is a caramel color. Strain stock, discard solids and enjoy! This wonderful broth can be used in everything from soups and stews to risottos and pastas 🙂