Savory Roasted Beef Marrow Bone Stock
Unlock the deep, rich flavors of homemade stock with this flavorful recipe for Roasted Beef Marrow Bone Stock. By roasting the marrow bones, you intensify the taste, making it an exceptional base for soups, stews, and sauces. This stock not only provides a luscious depth of flavor but also infuses your dishes with nutrients. The preparation involves roasting the bones and aromatics to enhance their flavor, then simmering them to extract every bit of goodness. Perfect for home cooks looking to elevate their culinary creations, this recipe yields 2 quarts of a rich, nutritious stock.
4
Servings
300
Calories
10
Ingredients
Ingredients
Beef bones with marrow
2 lbs (cut into pieces)
Stew meat
1/2 lb (optional, cut into chunks)
Olive oil
enough to coat (for roasting)
Onion
1 medium (peeled and quartered)
Carrot
1 large (cut into 2-inch segments)
Celery tops
a handful (or 1 large celery rib cut into 1-inch segments)
Garlic
1 clove (unpeeled and crushed)
Fresh parsley
small handful (stems and leaves)
Bay leaf
1
Peppercorns
6
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large roasting pan, combine the beef bones, stew meat (if using), onion, and carrot. Drizzle with olive oil and toss to coat evenly.
3
Roast in the preheated oven for about 45 minutes, turning the bones and vegetables halfway through to ensure even browning.
4
The bones should be deep golden brown, but not burnt; if they begin to char, lower the oven temperature.
5
Once roasted, transfer the bones and vegetables to a large stockpot.
6
Place the roasting pan on the stove over medium heat and add about 1 cup of hot water. Scrape the browned bits from the bottom of the pan with a wooden spoon to deglaze.
7
Pour the deglazed liquid into the stockpot. Add enough water to cover the bones by 2 to 3 inches.
8
Add the celery, garlic, parsley, bay leaf, and peppercorns to the pot.
9
Bring the stock to a low simmer over medium heat, then reduce to a low heat so it simmers gently. Cover the pot and let it simmer for at least 3 hours, up to 6-8 hours for best flavor. Do not stir during this time.
10
As the stock cooks, skim off any fat or scum that rises to the surface with a ladle.
11
After the simmering time, carefully remove the bones and vegetables using tongs.
12
Strain the stock through a cheesecloth-lined sieve to remove all solids. Allow it to cool to room temperature.
13
Once cooled, store the stock in the refrigerator with the fat layer intact, as it acts as a barrier to spoilage. If freezing, remove excess fat and leave at least an inch of headspace in containers to prevent bursting.
Nutrition Information
25
Fat
3.75
Carbs
15
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Roasted Beef Marrow Bone Stock?
It is a rich, nutritious base for soups, stews, and sauces made by roasting and simmering beef marrow bones with aromatics.
How many quarts of stock does this recipe yield?
This recipe yields approximately 2 quarts of finished stock.
Why should I roast the beef bones before simmering?
Roasting the bones and aromatics intensifies the flavor and provides a luscious depth to the stock.
What oven temperature is required for roasting the bones?
Preheat your oven to 400°F (200°C) for roasting the bones and vegetables.
How long should the bones roast in the oven?
The bones should roast for about 45 minutes, turning them halfway through for even browning.
What should the roasted bones look like?
The bones should be deep golden brown; if they start to char, the oven temperature should be lowered.
Is stew meat required for this recipe?
Stew meat is optional but can be added for additional flavor.
How do I deglaze the roasting pan?
Place the pan over medium heat, add 1 cup of hot water, and scrape the browned bits from the bottom with a wooden spoon.
How much water should I add to the stockpot?
Add enough water to cover the bones and vegetables by 2 to 3 inches.
What aromatics are included in this beef stock?
The aromatics include onion, carrot, celery tops, garlic, fresh parsley, bay leaf, and peppercorns.
How should the garlic be prepared?
The garlic should be used as 1 unpeeled and crushed clove.
How long does the stock need to simmer?
The stock should simmer for at least 3 hours, but for the best flavor, it can go up to 6-8 hours.
Should I stir the stock while it is simmering?
No, you should not stir the stock during the simmering process.
What should I do with the fat or scum that rises to the surface?
Skim off any fat or scum that rises to the surface using a ladle while the stock cooks.
How do I strain the finished stock?
Carefully remove the bones with tongs, then strain the liquid through a cheesecloth-lined sieve.
How should I store the stock in the refrigerator?
Store it with the fat layer intact, as it acts as a natural barrier to prevent spoilage.
How do I prepare the stock for freezing?
Remove excess fat and leave at least an inch of headspace in the containers to prevent bursting.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
How much protein is in this roasted bone stock?
There are 15 grams of protein per serving.
What is the fat content of this recipe?
Each serving contains approximately 25 grams of fat.
How many grams of carbohydrates are in a serving?
There are 3.75 grams of carbohydrates per serving.
How many servings does this recipe make?
This recipe is designed for 4 servings.
What is the category of this recipe?
This recipe falls under the category of Stocks.
What type of oil should be used for roasting?
Olive oil is used to coat the bones and vegetables for roasting.
How should the onion be prepared?
One medium onion should be peeled and quartered.
How should the carrots be cut for the stock?
Carrots should be cut into 2-inch segments.
Can I use celery ribs instead of celery tops?
Yes, you can use 1 large celery rib cut into 1-inch segments if you do not have celery tops.
How many peppercorns are needed?
The recipe calls for 6 peppercorns.
How much beef marrow bone is required?
The recipe requires 2 lbs of beef bones with marrow, cut into pieces.
What type of parsley is used?
A small handful of fresh parsley, including both stems and leaves, is used.