Toasted Garlic-Beef Stock
A rich and flavorful homemade beef stock enhanced with roasted bones, vegetables, and toasted garlic. Made with aromatic herbs and spices, this stock forms an excellent base for soups, sauces, and risottos.
Ingredients
- •4 pounds beef bones
- •½ bunch celery
- •1 medium onion
- •4 medium carrots
- •1 tablespoon tomato paste
- •½ cup olive oil
- •1 head garlic
- •1 bunch herb stems
- •4 leaves bay leaves
- •½ teaspoon black peppercorns
- •½ teaspoon coriander seeds
Cooking Instructions
- 1.
Preheat oven to 450°F. 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.
45 min
- 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.
5 min
- 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.
180 min
- 4.
Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.
