Homemade beef stock is completely worth the effort to make it: it will give your risottos so much flavour that it can never compared to anything store bought. Furthermore, you can freeze it!
Servings
4
Ready In:
5h 10 minutes
Calories:
15 kcal per 100 gr
About this Recipe
By: Silvana Lanzetta
Why bothering with homemade beef stock when you can easily go to the shop and get the oh so convenient stock cubes?
Because of the taste, of course. Homemade beef stock tastes so much better, and nothing you can buy in the store, not even the fancier and most expensive stock, will compare.
Ingredients
- 6 liters of cold water
- 1 kg of beef or veal bones
- 300 gr of lean meat in one piece (silverside, chuck, or brisket)
- 300 gr onions
- 200 gr of carrots
- 200 g of celery (with the leaves)
- 3 bay leaves
- 6 cloves
- Whole black peppercorns
- Salt to taste
And it’s not even hard to make! All you need to to is to dump your ingredients in a pan, fill it with water, and simmer it for a very long time. It just need to be checked every now and then, but nothing too time consuming.
At the end, you are guaranteed to a delicious stock that will flavour your dishes (and especially risottos), in a way that will make you ask for more.
I get, store bough stock cubes are super convenient, and really all you got to do is to pop one open and into your pot. However, I find mass produced stock -and beef stock especially- too salty, and not that flavourful: they just give a very dark colour to my favourite risottos, but other than that, nothing much happens on the flavour side. Very disappointing. And the fact that I’m not enterily sure what has been added in the mix, makes me a little skeptical.
On the other had, homemade beef stock is healthy, delicious, and very low in calories. You can just sip it as it is to warm you up in winter. And it can easily be frozen in handy portions, and it will last 5 months. SO what are you waiting for? Go on and make your first homemade beef stock!
Nutrition
Homemade beef stock is very healthy and low in calories. Very rich in proteins, it’s an excellent warming up drink for cold winter nights.
- Proteins 68%
- Carbs 2.4%
- Fats 29.6%
Step by Step Instructions
Homemade Beef Stock
Step 1
First of all, rince the bones under running water to remove any impurities and blood, then put them in a very large, thick casserole (my favourite is Le Creuset).
Step 2
Carefully wash the vegetables. Cut lengthwise in half the carrots. Peel and halve the onion crosswise, and stick the cloves in its flesh. Leave the celery as it is, with all the leaves. Add the vegetables to the pot with the bones.
Step 3
Add a the meat of your choice, the bay leaves, and the peppercorns. Cover it all with 6 liters of cold water. If you live in an area with hard water (like I do), I suggest to use bottled water.
Follow me
Step 4
Bring everything to boil at very high heat, then lower the heat to the minimum, cover with a lid, and let simmer for 5 hours.
Every now and then remove with a ladle the impurities that will raise to the surface.
Step 5
Once ready. filter your homemade beef stock with a very fine sieve. If you want to salt it, do it when it’s still boiling hot.
However, if you want to freeze it, it’s best to not add salt.
Tips!
Let cool down completely your homemade beef stock before pouring it in a glass jar and store it in the fridge,
In the fridge. it will last 3 days.
Store in the freezer in airtight container: the stock will last 5 months.
Homemade Beef Stock
- Total Time: 5 hours 10 minutes
- Yield: 4 portions 1x
Description
A delicious and easy homemade beef stock that will add lots of flavour to your risottos and soups.
Ingredients
- 6 l of cold water
- 1 kg of beef or veal bones
- 300 gr of lean meat in one piece (silverside, chuck, or brisket)
- 300 gr onions
- 200 gr of carrots
- 200 g of celery (with the leaves)
- 3 bay leaves
- 6 cloves
- whole black peppercorns
Instructions
- First of all, rince the bones under running water to remove any impurities and blood, then put them in a very large, thick casserole (MY FAVOURITE IS LE CREUSET).
- Carefully wash the vegetables. Cut lengthwise in half the carrots. Peel and halve the onion crosswise, and stick the cloves in its flesh. Leave the celery as it is, with all the leaves. Add the vegetables to the pot with the bones.
- Add a the meat of your choice, the bay leaves, and the peppercorns. Cover it all with 6 liters of cold water. If you live in an area with hard water (like I do), I suggest to use bottled water.
- Bring everything to boil at very high heat, then lower the heat to the minimum, cover with a lid, and let simmer for 5 hours.Â
- Every now and then remove with a ladle the impurities that will raise to the surface.
- Once ready. filter your homemade beef stock with a very fine sieve. If you want to salt it, do it when it’s still boiling hot.
- However, if you want to freeze it, it’s best to not add salt.
Notes
Let cool down compeltely your homemade beef stock before pouring it in a glass jar and store it in the fridge,Â
In the fridge. it will last 3 days.
Store in the freezer in airtight container: the stock will last 5 months.Â
- Prep Time: 10
- Cook Time: 5 hours
- Category: Stock
- Method: slow cooking
- Cuisine: Italian
Keywords: beef stock, healthy, high protein, homemade, beef, stock, carrots, celery, onions, marrow
