# Beef Stock

A cornerstone beef stock recipe designed to have loads of collagen and gelatin for sauce making, perfect for soups, stews, braises, pan sauces, and reductions.

- Total time: 480 min
- Language: en

## Ingredients

- 4 lb beef neck
- 4 lb beef knuckle
- marrow bones
- 2 onions
- 5 carrots
- 6 celery ribs
- 5 thyme sprigs
- 10 black peppercorns
- 2 fresh bay leaves
- 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 for 30-40 minutes until deeply browned.
3. Brush all of the bones with a thin layer of tomato paste and pop back in the oven for 3 minutes until the paste is a deep brick red.
4. Place the bones in a pot and cover with cold water.
5. Bring the pot to a gentle simmer.
6. After around 40 minutes, skim off all the foam (congealed proteins) that comes to the top.
7. Take a quarter of an onion and place it in a hot dry pan to char one side for an onion brulee.
8. Roast the rest of the vegetables (mirepoix) in the oven for 8-10 minutes until they have a decent color.
9. After simmering for around 6 hours, add your mirepoix and aromatics (thyme, peppercorns, bay leaves) to the pot.
10. Simmer for an additional 2 hours.
11. Strain the stock.
12. Cool the stock and use within 1 week or freeze for 3 months.
13. For a second stock (remouillage), cover the used bones with fresh cold water and simmer again; you can add fresh mirepoix if desired.

## Equipment

- oven
- rack
- pot
- hot dry pan

## Tips

- Do not let the stock come to a rolling boil; a gentle simmer (180F/85C-200F/93C) is ideal to extract collagen and turn it into gelatin.
- For an onion brulee, char a portion of the onion in a hot dry pan to add deep rich flavor, caramel color, and a touch of bitterness.
- Add mirepoix and aromatics in the second half of simmering for easier skimming and optimal flavor extraction.
- You can make a second weaker stock (remouillage) by covering the used bones with fresh water and simmering again.

## Source

- Original video: https://www.tiktok.com/t/ZTkdcpvT8/
- Recipe page: https://www.cliprecipe.com/recipe/fde22364-98db-4500-9563-46e44c1605ab
- Extracted: 2026-03-24

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