Roast Beef Stock

Name: Roast Beef Stock
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 2 kilograms veal or beef marrow bones; 0 teaspoons black peppercorns; 4 peeled carrots; 4 celery stalks; 1 bunches flat-leaf parsley stems; 1 head halved head of garlic; 2 halved peeled onions; 4 thyme sprigs

Roast Beef Stock

For $1.08 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 868 calories, 9g of protein, and 86g of fat. Head to the store and pick up thyme sprigs, celery stalks, peppercorns, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat oven to 450°F. Roast 5 pounds veal or beef marrow bones (have your butcher saw them into pieces) in a roasting pan, turning occasionally, until browned, 25–30 minutes.

Ingredients you will need

Marrow Bones

Veal

Equipment you will use

Roasting Pan

Oven

Cut 4 peeled carrots and 4 celery stalks into 3" pieces; add to pan along with 2 halved peeled onions and 1 halved head of garlic. Roast, turning occasionally, until vegetables are brown, 25–30 minutes.

Ingredients you will need

Celery Rib

Vegetable

Carrot

Garlic

Onion

Equipment you will use

Frying Pan

Transfer to a large stockpot; add cold water to cover.

Ingredients you will need

Water

Equipment you will use

Pot

Pour off fat from pan, add 1/2 cup water, and stir, scraping up browned bits; add liquid to pot along with 1/2 bunch flat-leaf parsley stems, 4 thyme sprigs, 2 bay leaves, and 1/4 teaspoons black peppercorns. Bring to a boil, reduce heat, and simmer 4 hours, occasionally skimming foam and fat from surface and adding water as needed. Strain.

Ingredients you will need

Black Peppercorns