While the northern hemisphere is bathing in the fire of a thousand suns, Winter in the southern hemisphere, specifically Sydney, feels like we are standing on the edge of the wall waiting for the white walkers. Now, I know many of you will scoff at that statement when you realise that we are only getting down to 6 or 7 degrees Celsius here of a morning, but for a country who prides itself on its glorious warm and sunny weather, the fact that we all have to wear proper winter coats in the morning is a little hard to deal with.
Food talk increases during this time as we regale anyone who will listen with tales of epic pies, slow cooked lamb shanks and legendary roasts. All of which usually share a similar ingredient that is running defense on the recipe – beef stock! Never one to bestow the mantle of lazy on anyone in this day and age given how the clock ticks for all of us, but if there is a brief moment on a weekend day where one has the time to pop things in the oven and then on the stove, and plans to be home for a few hours, then treat yo’ self to some homemade beef stock. Store it in the freezer in portions and improve your winter woes with the addition of a more flavourful stock than you can possibly purchase.
The beauty of beef stock is that knife skills and great care is not necessary nor appreciated in the final product, so grab yourself some beef bones, shallots, a few aromatics, some celery and carrot (basically everything in the above shot) and get to work.
My recipe calls for the roasting of the bones and vegetables first. This isn’t entirely necessary, but it is great when you have the extra time at home as you will notice a far richer and deeper flavour from roasted bones. You also want to make sure that you have your butcher give you bones with bone marrow as that will ensure flavour is at its maximum.
If you don’t have time or the inclination to roast the bones, you really can skip the step and just place all the ingredients in a pot, cover with water and get on with it. The trick to clear beef stock is to not stir the pot once you have the roasted bones in the water and on the hob – but never fear! If you are addicted to the wooden spoon and its stirring action, and you forget you aren’t meant to touch it, then I’ve also included the recipe for how to clarify your stock – or you can just enjoy it slightly cloudy as at home, it makes no difference.
This isn’t a sponsored post, but a big shout out goes to Scanpan who heard I was planning to make beef stock and sent me this 7.2L Axis Scanpan Stockpot to play with (feel free to read the disclaimer at the end of this post).
Homemade Beef Stock and How to Clarify Stock
Ingredients
- 1.7kg beef marrow bones
- 300g beef short ribs, cut into individual chunks
- 1 bunch dutch carrots, halved (tops retained but cut)
- 4 celery stalks, cut in 3cm sections
- 5-6 medium shallots, peeled with tops and bottoms removed
- 1 head garlic, sliced in half
- 1/2 bunch continental parsley stems
- 2 bay leaves
- 5 sprigs thyme
- 1/2 teaspoon black peppercorns
Directions
Preheat oven to 230° Celsius (450° Fahrenheit). Place the bones in a large baking dish and roast for 30 minutes tossing occasionally. After 30 minutes, add the carrot halves, celery, shallots and garlic and roast for another 30 minutes tossing occasionally.
Transfer the roasted bones and vegetables to a large 7.2L stockpot and add carrot tops, parsley stems, thyme, bay leaves and peppercorns, then cover with water till it reaches the 7L line (or until everything is covered). Bring to a gentle simmer, then reduce the heat and simmer for 4 hours without stirring. Top up with water as necessary over this time. If the foam rises to the top during the simmering, gently skim the foam from the top of the pot.
After 4 hours, remove the large bones and vegetables gently with tongs (use the leftover marrow, meat from the beef short rib and carrots as a pie filling). Line a sieve with two layers of cheesecloth and pour the stock through into another large pot. Set aside and cool to room temperature, then transfer to smaller containers for individual dish sizes and freeze for up to three months.
*NB: You can skip roasting the bones and vegetables if you are short on time, but note that the stock won't be as rich.
HOW TO CLARIFY STOCK
If you have been impatient while making beef or chicken stock and stirred it while simmering, your stock will come out cloudy. Now, you don't really need to clarify your stock as the cloudiness is really only aesthetic, but if you would like a clearer stock, then the answer is eggs.
After you have strained the stock, clean the stockpot and pour the liquid back in. Whip two egg whites to soft peaks then stir into the stock and bring the stock to a rolling boil. Turn the heat off and let the stock cool. Strain the liquid again through two layers of cheesecloth.
Chew Town was not paid to develop this recipe, but was gifted the Axis Stockpot from Scanpan, with thanks. If you would like to learn more about Scanpan visit the Australian website. To read Chew Town’s disclosure policy please visit the About page.
I always make our own stock and usually used left over bones from roasts and freeze them up until we have enough, there is something so satisfying about squeezing the last bit of flavour from a meal 🙂
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Freezing bones till you have enough is a great idea! You’re right, it really is satisfying when you can make a meal go so far!
weekend project found! thanks for sharing!
Thanks Claudia, I hope you like it!
Yup, been pretty hot here! But pretty soon our cold weather will return, so this will be most welcome. I make chicken stock all the time, but rarely beef stock. I should get back into it — it’s so much fun! Thanks for this.
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Thanks John!
There is nothing better than fresh, homemade stock to really bring out the flavor in a great recipe!! Great post!
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I always forget how much better it is until I make it.
Thanks for posting. I make chicken broth regularly, but want to try beef also!
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It seems a lot of people make chicken stock, but not many get around to beef.
Thank you, I’ve just made beef stock and your receipt come through. I would make mine at night by the time I need to go to bed it’s all done, than I would leave it out over night to rest and finish the next day. Thanks, have good w/end. Vera.
Great minds think alike Vera!
I usually do this with chicken stock, but beef hasn’t been done in the kitchen for quite some time. LOVE this post, your writing and humor is great Amanda. Stay warm down there, I’ll be thinking of you and Nagi as the weather here is WAY too hot for me lately. We need rain desperately!
Have a great weekend.
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Thanks Kevin! Australians are far better equipped to deal with high heats over cold. 😉
Beautiful clear and delicious beef broth. I have not made a batch in a long time would love a bowl of beef pho, right now, after looking at your photos. If you ever get a little too chilly, just hop on a plane to Hong Kong and you will be sorted as soon as your plane arrives. Take Care, BAM
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Ooo, beef pho. I’m totally craving it now too! Will definitely get in touch next time I come to Hong Kong!
Oh my goodness, this sounds like the most delectable beef stock! I make my own chicken and vegetable stocks, but I haven’t actually make a beef one yet. Pinning this one to try when it cools down around here (it’s like 40 celsius today, so making beef stock wouldn’t be the most fun activity!)
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Haha, yes, beef stock in 40 degree heat isn’t a good idea!
I have been toying with the idea of making my very own stock. This seems to be a great start plus a few omissions for e vegetarian version I think 🙂
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Definitely one to try. Its not really that different if you make a vegetable version.
We used to make consumme at culinary school by using eggwhites…and I always wondered why don’t they just ALWAYS use them to get all that scum out 🙂 Good to know you did! Lovely post! And FYI it’s summer in Chicago and we are having a very cold one!!! So I feel your pain!
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Part of me wishes I had the chance to go to culinary school! I agree re the eggwhites. Its such a great step to yield beautiful stock.
stop bad-mouthing winter! This is my season – scarves, boots, coats, no sunscreen needed #winning Home-made stock is worth its weight in gold. Great post.
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Haha you can have it all to yourself Bel! I’m just glad I’m heading to Fiji in a few weeks to get away from it. 😉
Yesssss, I love homemade stock! My freezer is half full of roasted bones, so I can always have them at the ready when it’s time to make more. 😀 Great recipe and photos!
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When you mentioned browning the bones it took me way back to cooking college.
“Brown the bones if you want brown stock, leave them raw if you want white stock”
I swear, those words will stay with me forever. I always found myself gnawing on the bones when they came out of the oven. Are you surprised? Probably not.
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Once you master making your own stock and (in my case) freeze a decent supply, you just can’t go back to the store bought stuff.
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Sounds like a really good stock. You show freezing it, but can you CAN it… (I don’t have room in my freezer.). Would I need to pressure can the stockl, or could I use a water bath canner ?