With the popular emergence of bone broths, almost every supermarket's freezer or refrigerator section is well stocked with beef bones. A beautiful stock can be made here in two steps - first, roasting the bones alone with aromatics and a pound of inexpensive meat (this concentrates and caramelizes all the flavors and the added meat yields tons of flavor), and then dumping the whole lot into a crockpot with water, and letting it steep all night long. The result is a clear broth (because you haven't disrupted the proteins or veggies) that has tons of flavor, and can serve well in a soup, a stew, or just a warm cup of goodness.
Here's the recipe:
WHAT YOU NEED:
4 pounds beef bones
4 carrots - washed and cut into 1-2" lengths
2 ribs of celery - chopped coarsely
4 large cloves of garlic - smashed
1 very large or 2 medium yellow onions - peeled and quartered
14 ounce can whole tomatoes
1 pound ground beef or chopped beef stew meat (I got a great deal on sale)
bay leaf and a tsp of peppercorns
1. Preheat oven to 450 and put all the ingredients on a sheet pan.
2. Roast everything for 40-50 minutes, stopping halfway to turn the meat, bones and veggies.
3. Dump it all into a crockpot, drain the fat from the sheet pan, and scrape any caramelized bits into the crockpot.
4. Fill with water, add a bay leaf and a teaspoon of peppercorns. Cover and cook on high for 2 hours, then turn to low and cook overnight.
5. Pour through a fine strainer into a large bowl or container. Cover and refrigerate. Before using remove fatty layer from top.
1. If you are adventurous, why not try making a pork stock with this method (especially if you love baked beans, or like to make Chinese soups or Korean noodles - yum). Just cut up a rack of pork ribs, season them with salt and pepper and roast with veggies (perhaps add some mushrooms, ginger and more garlic to the mix).