# Beef Stock

A high-collagen beef stock designed for making rich sauces.

- Servings: 12 quarts
- Language: en

## Ingredients

- 4 lb beef neck
- 4 lb beef knuckle
- a few marrow bone (optional)
- 2 whole onion
- 5 whole carrot
- 6 ribs celery
- 5 sprigs thyme
- 10 whole black peppercorn
- 2 whole bay leaf
- 12 quarts water
- tomato paste

## Instructions

1. Preheat your oven to 425f/218c.
2. Lay your bones on a tray lined with a rack and roast until deeply browned.
3. Brush all of the bones with a thin layer of tomato paste and roast in the oven.
4. Place the bones in a pot and cover with water. Bring to a simmer.
5. Skim the surface of the liquid.
6. Char a quarter of the onion in a hot dry pan and roast the remaining mirepoix (onion, carrots, celery) in the oven.
7. Simmer the bones for 6 hours, then add the mirepoix and aromatics.
8. Simmer for an additional 2 hours and strain.

## Equipment

- tray
- rack
- pot
- pan

## Tips

- You can also add a few marrow bones to the initial roast.
- Ideal simmer temperature is 180f/85c to 200f/93c to extract gelatin.
- Cool and use within 1 week or freeze for 3 months.
- For a remouillage (second stock), cover the bones with fresh water and simmer again, optionally adding fresh mirepoix.

## Source

- Original video: https://www.instagram.com/reel/DcMxd_iPaGr/?stkn=MThicGE0N295dmd6bg==
- Creator: Brandon
- Recipe page: https://www.cliprecipe.com/recipe/0bdf18ad-7eba-4069-a3f6-9fb71dea3bd3
- Extracted: 2026-09-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt