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.
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.
Transfer to a large stockpot; add cold water to cover.
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.
DO AHEAD: Stock can be made 2 days ahead.
Let cool; cover and chill, or freeze up to 3 months.