← Back to Search Results
Beef Stock

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: 2 to 3 quarts

Ingredients

  • 4 pounds meaty beef bones (such as shank or neckbones)
  • 1 calf’s foot, cleaned and split (see Note)
  • 1/3 cup vegetable oil
  • 4 cups finely chopped yellow onions
  • 2 leeks, white part only, well rinsed and sliced
  • 3 cups chopped peeled carrots
  • 2 small or 1 medium parsnip, peeled and chopped
  • 1½ tablespoons dried thyme
  • 4 bay leaves
  • 6 whole cloves
  • 12 black peppercorns
  • 6 parsley sprigs
  • 1 tablespoon salt
  • 1 can (6 ounces) tomato paste
  • Water, as needed

Directions

1. Preheat the oven to 400°F.

2. Spread the beef bones and calf’s foot in a baking pan just large enough to hold the meat in a single layer. Bake until the meats are very brown, 1½ hours. Turn the pieces occasionally and drain the rendered fat as necessary.

3. Heat the oil in a large pot. Add the onions, leeks, carrots, and parsnips and cook over high heat, stirring often, until well browned, about 25 minutes.

4. Add the browned bones and calf’s foot to the vegetables, along with the remaining ingredients.

5. Pour 1 cup water into the pan in which the meats were browned and set over high heat. Stir and scrape up any caramelized particles from the bottom and sides. Pour the liquid into the pot. Add additional water to cover the ingredients by 2 inches, and set the pot over medium heat. When the stock reaches a boil, skim, reduce the heat so the liquid simmers, partially cover, and simmer for 4 hours. Skim occasionally.

6. Strain out and discard the solids. Refrigerate the stock, or chill and then freeze. Before using the refrigerated stock or freezing chilled stock, remove any fat that has solidified on top.

Notes

If calf’s foot is unavailable, ask your butcher for recommendations.


© 1979, 1980, 1981, 1982, 2007 Julee Rosso and Sheila Lukins
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

31kcal (2%)
11mg (1%)
4mg (7%)
64mcg RAE (2%)
203mg
9mg
2g
2g
1g
4g
4mg (1%)
724mg (30%)
0g (2%)
1g (2%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
living-raw-food Living Raw Food
by Sarma Melngailis
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
raos-cookbook Rao's Cookbook
by Frank Pellegrino
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
desserts-4-today Desserts 4 Today
by Abby Dodge
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
mexican-everyday Mexican Everyday
by Rick Bayless
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?