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Toasted Garlic-Beef Stock

3.9

(12)

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Peden + Munk

Roasting the bones develops rich, long-cooked flavor and lends a dark golden color.

Ingredients

Makes about 2½ quarts

4

pounds beef bones

½

bunch celery, coarsely chopped

1

medium onion, coarsely chopped

4

medium carrots, scrubbed, coarsely chopped

1

tablespoon tomato paste

½

cup olive oil

1

head of garlic, cloves thinly sliced

1

bunch herb stems (such as parsley, cilantro, and/or thyme)

4

bay leaves

½

teaspoon black peppercorns

½

teaspoon coriander seeds

Preparation

  1. Step 1

    Preheat oven to 450°. Roast bones on a parchment-lined rimmed baking sheet 30 minutes. Arrange celery, onion, and carrots on sheet; roast 10 minutes. Spread tomato paste over bones and vegetables and roast 5 minutes more; let cool.

    Step 2

    Meanwhile, heat oil in a small saucepan over medium and cook garlic, shaking pan occasionally, until golden, about 5 minutes. Immediately strain oil through a fine-mesh sieve into a bowl; set aside garlic. Set aside oil for Ditalini Risotto and other uses.

    Step 3

    Transfer bones and vegetables to a large pot; pour in cold water to cover. Add herb stems, bay leaves, peppercorns, coriander seeds, and reserved garlic. Bring to a boil over medium heat. Reduce heat to low and simmer, skimming fat and foam from surface, until caramel colored and flavorful, about 3 hours. Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.

    Step 4

    Do Ahead: Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

Nutrition Per Serving

Calories (kcal) 320 Fat (g) 28 Saturated Fat (g) 4 Cholesterol (mg) 0 Carbohydrates (g) 18 Dietary Fiber (g) 5 Total Sugars (g) 5 Protein (g) 3 Sodium (mg) 100
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Reviews (12)

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  • Would be great to rewrite this recipe to include the directions given in the associated article around what to do/not to do with making beef stock

    • Anonymous

    • san francisco

    • 1/2/2022

  • Oh my gosh, people! The first rule in cooking is to read the recipe through before you begin! No where does it say to blanch the bones and it clearly states to add the garlic to the stock pot and use the oil for risotto. My bones are in the oven and I’ll be making the stock later today. I’m sure it will be delicious.

    • Home cook

    • Putnam Valley NY

    • 12/7/2021

  • I honestly don’t see what is so hard about following directions. My broth came out exquisitely.

    • E.P.H

    • 1/15/2021

  • O.M.G. Just blanched the bones, drained and put on pan to roast, looking forward to this experiment , went to recipe at bottom of the page and got CONFUSED bc I went ahead and blanched them before roasting and then saw where anonymous (below) had the same question I now have and you guys just left them hanging... re: Will I make this recipe again - no. I won't use a recipe from here again after this. I will find a site where the recipe is complete and in order.

    • Disappointed

    • 1/4/2021

  • all good - but where does the mystery garlic oil go?

    • ilovemyfood

    • canada

    • 2/23/2019

  • I'm confused, do I blanch the bones before I roast them?

    • Anonymous

    • 12/10/2018

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